Coconut + Cheesecake = Paradise.........

Here, my friends is my newest sweet creation. I personally love coconut, and this is what I was in the mood to make. COCONUT + CHEESECAKE= PARADISE. This little baby took me awhile, but I had tons of fun making it and it was quite therapeutic as well. I had to take some pics of it because in about an hour it is going to be going, going, gone!!!! I have also posted the recipe in case you would like to try it. It is well worth the effort.





If you do decide to make this, don't forget to take some pics so I can see them!!!




Makes me wanna get my fork and hide somewhere where the kids can't find me!!!!

2 1/2 cups grated fresh coconut
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
1 1/2 cups granulated sugar
4 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)

Puree coconut and cream in a blender for 4 minutes; set aside to cool.

Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Press evenly into bottom of a buttered 10-inch springform pan.

Bake at 325 degrees F for 25 minutes, or until golden brown.

Cream together cream cheese and 1 1/2 cups sugar. Stir in cooled coconut puree. Slowly stir in eggs and yolks.

Stir in 2 1/2 tablespoons liqueur, lemon juice and extracts. Pour into prepared crust.

Bake in a 325 degree F 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 teaspoon liqueur; spread over cheesecake.

Bake at 325 degrees F for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.

Sprinkle coconut flakes over top before serving.

Serves 12.