Cheesecake Factory Coconut Cream Cheesecake
2-1/2 cup grated fresh coconut
1 cup heavy whipping cream - scalded
2-1/2 cups all-purpose flour
1/3 cup cold real butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup granulated sugar
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish
Puree coconut and cream in a blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
Press evenly into bottom of a greased 10" springform pan.
Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
Cream together cream cheese and 1 1/2 cups sugar.
Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur,
lemon juice, and extracts.
Pour mixture evenly over prepared crust.
Bake in a 325 degree oven until sides of cake are dry and center is set,
about 1 hour.
Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread
Bake in a 325 degree oven for 10 minutes.
Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
Sprinkle coconut flakes over top before serving.