Coconut SourCream Cheese Cake
Coconut SourCream Cheese Cake

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, coconut sourcream cheese cake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut SourCream Cheese Cake is only one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Coconut SourCream Cheese Cake is something that I’ve loved my whole life. They are nice and they look fantastic.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook coconut sourcream cheese cake using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Coconut SourCream Cheese Cake:
  1. Take 1 1/2 cups graham cracker crumbs
  2. Make ready 1/4 cup butter, melted
  3. Prepare 1/4 cup sugar
  4. Make ready 4 ounces eggs, beaten
  5. Take 16 ounces cream cheese, softened
  6. Get 2/3 cup sugar
  7. Take 1 pinch salt
  8. Make ready 2 teaspoons Da Vinci Gourmet Coconut Syrup or Vanilla extract
  9. Get 1 cup Sour Cream
  10. Make ready 3 tablespoons sugar
  11. Take 1 pint strawberries washed, topped and thinly sliced
  12. Make ready 1/2 cup Apricot preserves- melted

If you like coconut, you will love this cake. Mix together all ingredients except coconut with mixer. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep. Sprinkle coconut flakes over top before serving.

Steps to make Coconut SourCream Cheese Cake:
  1. 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.
  2. 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.
  3. 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.
  4. Cool to room temperature and then place in refrigerator to chill.
  5. Thinly slice strawberries and arrange on top of the cheese cake.
  6. Brush with the melted apricot preserves and refrigerate to set the glaze.
  7. (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.

Pour and spread on top of the slightly cooled cheesecake. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined. For topping, combine the coconut flakes (not minced) and cream of coconut. Pour the cheesecake batter into the pan with crust.

So that’s going to wrap it up with this exceptional food coconut sourcream cheese cake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!