This cheesecake is so yummy, my husband calls it “the heavenly cake”. And I have to admit that’s what it tastes like; a little bit of heaven in your mouth.
It’s the perfect dessert for any occasion, whether it’s a special event or just a nice weekend meal you’re making to pamper your family. Plus, it is pretty simple to make, compared to some of the cheesecake recipes I have tried over the years!
Ingredients
Graham cracker or cookie crust
2 1/2 cups unsweetened coconut
2 cups whipping cream, scalded
1/4 cup coconut rum
Juice and zest of one small lemon
1/2 tsp vanilla extract
1 tsp coconut extract
3 (8oz) pkgs Philadelphia cream cheese
1 1/2 cups Domino white sugar
Pinch of salt
4 eggs + 2 egg yolks
Topping:
1/4 cup reserved coconut cream
1 cup Daisy sour cream or plain Greek yogurt
1 Tbsp honey
1 tsp coconut extract
1 tsp coconut rum
Instructions:
Preheat oven to 325°F.
Prepare a cookie crust. Press into the bottom and sides of a 9” springform pan.
Puree coconut and cream in blender for 2-4 min. Add 1/4 cup rum, lemon zest and juice, coconut extract, and vanilla. Reserve 1/4 cup for topping. Set all aside to cool.
Cream together cream cheese, sugar, and salt. Stir in cooled coconut cream, except reserved 1/4 cup.
Add the eggs and yolks, gently stir until combined.
Pour the mixture into the prepared cookie crust.
Bake in the preheated oven until sides of cake are dry and center is almost set, about 1 hour.
Cool for 20 minutes.
Topping:
Mix all ingredients until combined. Spread on top of cheesecake. Bake for 10 minutes.
Cool for 30 minutes, then refrigerate for at least 4 hours, and preferably overnight.
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Quick tip: Serve with a cup of strong coffee.
