EASY COCONUT CHEESECAKE

This Easy Coconut Cheesecake is simple to put together with layers of buttery graham cracker crust, thick and creamy cheesecake and fluffy whipped cream! It’s full of the refreshing flavor of coconut!
EASY COCONUT CHEESECAKE

INGREDIENTS:
CRUST:

  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 1/2 cup (112g) salted butter, melted

FILLING:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 1/2 tbsp coconut extract
  • 3 large eggs, room temperature

WHIPPED CREAM:

  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 tsp coconut extract
  • 1 1/4 cups (95g) toasted coconut
EASY COCONUT CHEESECAKE


INSTRUCTIONS:

  1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Reduce the oven temperature to 300°F (148°C).
  5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  6. ..........................
  7. ..........................

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