Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut sourcream cheese cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Pour and spread on top of the slightly cooled cheesecake. Sprinkle coconut flakes over top before serving. Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut.
Coconut SourCream Cheese Cake is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Coconut SourCream Cheese Cake is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have coconut sourcream cheese cake using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut SourCream Cheese Cake:
- Get 1 1/2 cups graham cracker crumbs
- Make ready 1/4 cup butter, melted
- Take 1/4 cup sugar
- Get 4 ounces eggs, beaten
- Make ready 16 ounces cream cheese, softened
- Prepare 2/3 cup sugar
- Make ready 1 pinch salt
- Get 2 teaspoons Da Vinci Gourmet Coconut Syrup or Vanilla extract
- Take 1 cup Sour Cream
- Get 3 tablespoons sugar
- Make ready 1 pint strawberries washed, topped and thinly sliced
- Get 1/2 cup Apricot preserves- melted
In a medium bowl, combine graham cracker crumbs, coconut, and butter. In a large bowl, combine cream cheese and sugar, beating at medium speed with an electric mixer until fluffy. The coconut cream is the perfect ingredient for making a rich coconut cream cheesecake. The cheesecake could be made without dairy by using dairy-free cream cheese-like Kite's Hill which is made from almond milk.
Instructions to make Coconut SourCream Cheese Cake:
- Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
- Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1 teaspoon Coconut syrup in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.
- Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon Coconut syrup together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 5-10 more minutes at 350 degrees.
- Cool to room temperature and then place in refrigerator to chill.
- Thinly slice strawberries and arrange on top of the cheese cake.
- Brush with the melted apricot preserves and refrigerate to set the glaze.
- (Option) to make it full coconut:) Toast a half a cup of coconut to a light brown and sprinkle on the top at the end of step 3.
The coconut cream is the perfect ingredient for making a rich coconut cream cheesecake. The cheesecake could be made without dairy by using dairy-free cream cheese-like Kite's Hill which is made from almond milk. Butter flavored coconut oil could be used in the crust. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Spread evenly into the prepared pan.
So that is going to wrap this up for this exceptional food coconut sourcream cheese cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
