Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut sourcream cheese cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Pour and spread on top of the slightly cooled cheesecake. Sprinkle coconut flakes over top before serving.

Coconut SourCream Cheese Cake is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Coconut SourCream Cheese Cake is something that I have loved my whole life.

To begin 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 can achieve that.

The ingredients needed to make Coconut SourCream Cheese Cake:

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

Again, be sure not to over mix the batter or mix on a high speed. The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake. If you like coconut, you will love this cake. Mix together all ingredients except coconut with mixer.

Instructions 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.

In a food processor or blender. The coconut cream is the perfect ingredient for making a rich coconut cream cheesecake. The cheesecake could be made without dairy by using dairy-free cream cheese-like Kite's Hill which is made from almond milk. Butter flavored coconut oil could be used in the crust. Add the corn starch and coconut flakes.

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