Coconut Cheesecake

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
3 cups	279g / 9.8oz	Sweetened shredded coconut - toasted
1 tablespoon	15ml	Fresh squeezed lemon juice
2 lbs	908g / 32oz	Cream cheese - room temperature
4 lbs	1816g / 64oz	Eggs (large)
3/4 cup	148g / 5.2oz	Sugar
1/3 cup	65g / 2.3oz	Unsalted butter melted
15 oz	426g	Cream of coconut - (1 can)
		(such as Coco Lopez)
1 cup	237ml	Whipping cream
1 teaspoon	5ml	Vanilla extract
		Juice of 1 lemon

Recipe Instructions

Preheat oven to 325 degrees. Wrap outside of 9-inch diameter springform pan with 2 3/4-inch high sides with foil.

Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.

Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust.

Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.

Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

This recipe yields 12 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6336 broadcast 12-12 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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