Easy Coconut Cheesecake Recipes

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

Steps:

• Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

Steps:

• brush 23 cm round springform tin with melted butter or oil.
• process biscuits in food processer 15 secs or until finely crushed. add coconut, sugar, cinnamon and butter. process for further 15 mins till combined.
• press biscuit mixture into base and sides of tin.
• refrigerate while preparing filling.
• beat cream cheese with electric beaters till light and fluffy. gradually add condensed milk, lemon juice and essence.
• beat on medium speed 5 mins or till smooth and increased in volume.
• pour into prepared tin, smooth surface.
• sprinkle with extra cinnamon.
• refrigerate overnight.
• decorate with piped cream and seaonal fruits.