Opis
A rich and creamy coconut cheesecake with a buttery crust.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup coconut cream
- 1/2 cup unsweetened shredded coconut for topping
Instrukcje
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in coconut cream until well combined.
- Pour the filling over the crust in the springform pan.
- Bake for 60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
- Top with shredded coconut before serving.
Uwagi
- Use full-fat cream cheese for best results.
- Let the cheesecake cool completely before refrigerating.
- Top with fresh coconut for added flavor.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 320
- Cukier: 18g
- Sód: 200mg
- Kwasy: 24g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 27g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 90mg
Słowa kluczowe: coconut cheesecake, dessert, cheesecake recipe