BAJAN SUN MAGAZINE
DEC 2014
Coconut Cheese Cake
Ingredients
butter. Press onto bottom of prepared pan.
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese,
softened
1 cup sugar
1-1/2 cups white baking chips, melted and
cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon
4 eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
In a large bowl, beat cream cheese and sugar
until smooth. Beat in cooled chips, coconut
milk and extracts. Add eggs; beat on low speed
just until blended. Fold in 1/2 cup coconut.
Pour over crust. Place springform pan in a
larger baking pan; add 1 in. of hot water to
larger pan.
Directions
Preheat oven to 325°. Place a greased 9-in. (3in.-deep) springform pan on a double thickness
of heavy-duty foil (about 18 in. square). Wrap
foil securely around pan.
Bake 60-70 minutes or until center is just set
and top appears dull. Remove springform pan
from water bath. Cool cheesecake on a wire
rack 10 minutes. Loosen sides from pan with a
knife; remove foil. Cool 1 hour longer.
Refrigerate
overnight,
covering
when
completely cooled.
Remove rim from pan. Serve cheesecake
topped with remaining coconut
In a small bowl, mix cracker crumbs and
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