Coconut SourCream Cheese Cake. How to make coconut cheesecake with coconut cream Coconut Cream Cheesecake Recipe Poor Sour Cream topping over the cheesecake (you will have to have some room. Not tested or verified by Nigella.com. Toffee bark best made on day of serving.

Once the cheesecake is cooled, top it with the coconut whipped cream and some toasted coconut! I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. You might not believe me, but it's a true story I'm telling. You can have Coconut SourCream Cheese Cake using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Coconut SourCream Cheese Cake

It's 1 1/2 cups of graham cracker crumbs.
You need 1/4 cup of butter, melted.
You need 1/4 cup of sugar.
It's 4 ounces of eggs, beaten.
You need 16 ounces of cream cheese, softened.
Prepare 2/3 cup of sugar.
Prepare 1 pinch of salt.
You need 2 teaspoons of Da Vinci Gourmet Coconut Syrup or Vanilla extract.
It's 1 cup of Sour Cream.
You need 3 tablespoons of sugar.
It's 1 pint of strawberries washed, topped and thinly sliced.
Prepare 1/2 cup of Apricot preserves- melted.

If you eat this the day you make it In all honesty this cake is really simple. A creamy, coconut-y cheesecake that doesn't need to bake in a water bath. Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut, toasted to perfection in the crust and again for the topping; as well as one of our favorite specialty. Cool to room temperature and then place in refrigerator to chill before serving.

Coconut SourCream Cheese Cake instructions

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..

This coconut cake has real coconut flavor built right into the cake with toasted coconut flakes, coconut milk and a touch of coconut extract. Recipe courtesy of Mary Sue Milliken and Susan Feniger. Beat cream cheese and sugar in large bowl until well blended. Sprinkle remaining coconut around edge of cake. As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans.