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Creamy Coconut Cheesecake

INGREDIENTS

Cheesecake:

• 1/2 cup Goya coconut milk
• 1/2 cup half and half
• 1 1/2 sweetened shredded coconut
• 20 0z cream cheese (softened)
• 4 eggs
• 2 egg yolks
• 1 1/2 cup cane sugar
• 1 teaspoon fresh lemon juice
• 1 tablespoon blue agave

Dark Chocolate Macaroon Crust:

• 2 ounces dark chocolate, melted
• 2 tablespoons butter, room temp
• 4 tablespoons cane sugar
• 1 1/2 cup sweetened shredded
coconut
• nonstick olive oil cooking spray

Topping:

• 1 cup sour cream
• 1/4 cup Goya cream of coconut
• 2 tablespoons powdered sugar

INSTRUCTIONS

  1. In a microwave safe dish, mix
    together your half and half and
    coconut milk and heat until warm,
    approximately 1 minute. Mix in
    shredded coconut.
  2. In a blender, add your coconut
    mixture and puree until blended.
    Set aside. Crust:
  3. Preheat oven to 325 degrees.
    Lightly coat 2, 9-inch glass pie
    pan with olive oil spray.
  4. Press crust mixture into bottom
    and up the sides of your prepared
    pie pan. Bake for 15-20 minutes
    until browned. Let cool on cooling
    racks. Filling:
  5. Using a standing mixer, beat cream
    cheese and sugar until smooth.
  6. Blend in large eggs and yolks, one
    at a time until mixed.
  7. Fold in coconut puree, lemon juice,
    and blue agave and mix.
  8. Pour into prepared crusts and bake
    for 45 minutes or when center no
    longer moves when slightly
    shaken.

Topping:

  1. Mix together your cream of
    coconut, sour scream and
    powdered sugar. Spread on cooled
    cheesecakes.
    Optional: Add chocolate shavings.
  2. Refrigerate prepared cheesecakes
    before serving, approximately 3-4
    hours.
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