Chocolate Coconut Cream Cheesecake
Cheesecake Factory Copycat Recipe
2 1/2 cups fresh coconut, grated
1 cup whipping cream, scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 teaspoon coconut liqueur
Toasted coconut flakes (for garnish)
Step 1: Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
Step 2: Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Step 3: Press evenly into bottom of a buttered 10-inch springform pan.
Step 4: Bake at 325 degrees for 25 minutes, or until golden brown.
Step 5: In a large bowl cream together cream cheese and 1 1/2 cups sugar.
Step 6: Stir in cooled coconut puree and whipping cream.
Step 7: Slowly stir in eggs and yolks.
Step 8: Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts.
Step 9: Pour into prepared crust.
Step 10: Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
Step 11: Allow cheesecake to cool for 30 minutes.
Step 12: Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Step 13: Bake at 325 degrees for 10 minutes.
Step 14: Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Step 15: Sprinkle coconut flakes over top before serving.