Coconut Cream Cheesecake

Ingredients: 

For the Crust:

* 1cup Graham Cracker crumbs 

* 3tbsps Granulated Sugar 

* 1/2tsp Salt 

* 1/4cup Unsalted Butter, melted 

For the Cheesecake filling:

* 4 8oz Packages of Cream Cheese, at room temperature 

* 1 + 1/4cups Granulated Sugar 

* 1/4tsp Salt 

* 1tbsp Vanilla Extract 

* 4 Eggs

* 1cup Coconut Milk 

* 1/4cup Sour Cream 

For the Whipped Topping:

* 1 8oz Package of Cream Cheese, at room temperature 

* 1/2cup Unsalted Butter, at room temperature 

* 3tbsps Cocount Milk

* 3cups Confectioners Sugar 

* 1tsp Vanilla Extract 

* 1cup Toasted, Shredded Coconut 

Garnish with:

* 1/2cup Toasted shredded Coconut 

Directions:

1. Combine the ingredients for the crust in a bowl, and mix using a fork, until the mixture becomes granular, and is moistened by the melted butter. 

2. Cover the outside of a 9" (or 8") Springform pan with foil. Spray the springform pan with cooking spray. Transfer the crust mixture to the pan and press the mixture into the bottom and sides of the pan using the back of a spatula or measuring cup. Place in refrigerator for about 15 minutes. 

3. Preheat oven to 350degrees F. After 15 minutes, place the springform pan (the outside covered in foil) in the oven and bake at 350degrees for 10 minutes. Take it out once done and place on a wire rack to cool (leave foil as is). Make the cheesecake filling as it bakes and cools. 

4. To make the cheesecake filling, using a stand mixer with a paddle attachment, beat the creamcheese for about 2-3 minutes on medium until the mixture becomes creamy and smooth. Add in the sugar and salt and keep beating on medium for another 2 minutes until combined. Add in the vanilla at this time and beat for another 30-60 seconds ensuring the vanilla is incorporated. Scrape the bottom and sides of the bowl at this time to ensure any creamcheese is incorporated into the mixture. 

5. Add in the eggs one at a time, beating in between additions for 30 seconds or so, ensuring each egg is incorporated before adding the next. Add in the coconut milk and sour cream and beat on medium for another 1-2 minutes. Turn the mixer to medium - high and beat for an additional 1 minute, sctraping the sides and bottom of the bowl. 

6. Boil water at this time. Transfer the cheesecake filling to the springform pan (the bottom and sides of pan still covered in foil). Place the pan on a baking sheet or sheetcake pan that can hold about an inch of water. 

7. Turn the oven down to 325degrees F. Place the baking sheet, with springform pan on it, in the oven. Carefully, pour the boiling water on to the baking tray, around the springform pan, ensuring you do not overfill the tray (1 inch of water), and do not get any water into your cheesecake. 

Note: This water bath is called a Baine Marie, and is used to ensure the cheesecake cooks evenly and maintains the right cooking temperature. 

8. Bake at 325degrees F for 1hour and 30 minutes. Once baked, turn off oven, wedge a wooden spoon in the door of the oven, leaving it very slightly adjar, and leave the cheesecake to cool in the oven for an hour. 

9. Once the hour of cooling in the oven is done, remove the tray from the oven, open up the foil (you can leave the pan on the foil), and leave to cool for an additional 2-3 hours. Once the cheesecake has cooled, place the spingform pan in the refrigerator (remove foil at this time), and leave overnight to chill (for best results), or for 4 hours. 

10. When you are ready to serve the cheesecake, make the whipped topping. To toast the shredded coconut,add the coconut to a pan, and heat on medium, mixing the coconut as you go so it doesnt burn. Once the coconut is semi-brown, take it off the heat and leave to cool. 

11. Make the frosting by beating the cream cheese, unsalted butter, and coconut milk together in the bowl of a stand mixer, with whisk attachment. Beat until fluffy,, approximately 2-3 minutes. Then add the confectioners sugar 1 cup at a time, whisking between additions. Add the vanilla and whisk for 30 seconds. Finally add the toasted coconut and fold it in. 

12. When ready to frost the cheesecake, take the cheesecake out of the refrigerator and loosen the sides of the springform pan. Remove the sides, and place the cheesecake on a cake stand or plate of your choice. Add the frosting to the top of the cake and spread evenly. Sprinkle the toasted coconut over the top of the frosting. Cut and serve. Enjoy!

On   @sugarathome  &@sugarandspiceathome