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Coconut Cheesecake

Published October 17, 2007        by Nicole

Who doesn't love a delicious slice of gourmet cheesecake? Well mix that with coconut and you've got a delicious treat for family and friends.


  • 1 pound cream cheese, at room temperature
  • 1/4 cup fine-grated coconut
  • 3/4 cup sugar
  • 2/3 cup heavy cream
  • 4 egg yolks
  • 1 tablespoon cognac
  • 2 tablespoons flour
  • 4 egg whites
  • 1/2 teaspoon salt
  • 1 9-inch pastry or coconut shell

Preheat oven to 325°F.

Beat the cream cheese until smooth, and then beat in ½ cup sugar gradually. Add 1 egg yolk at a time, beating after each addition. Stir in the flour, salt and coconut, then the cream and cognac.

Beat the egg whites until stiff; gradually beat in the remaining ¼ cup sugar. Fold into the cheese mixture. Pour into the lined pie plate. Bake 45 minutes or until a knife inserted in the center comes out clean. Open the door and let the cake cool in the oven for 1 hour. Remove from oven to finish cooling.