With This Way Prepare Perfect Coconut SourCream Cheese Cake Recipe

Coconut SourCream Cheese Cake. It was almost as smooth and creamy as our now famous Old Fashioned Coconut Cream Pie, which is one of the most popular recipes out of the over Will sour cream work instead of cream cheese? If you love chocolate cake, coconut and cheese cake, the this recipe is for you! Try this recipe and you'll love it.

Coconut SourCream Cheese Cake This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it's one of my my families favorites! You can cook Coconut SourCream Cheese Cake using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut SourCream Cheese Cake

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

Creamy, rich and delicious - this Coconut Cream Cheesecake takes a traditional favorite and gives it a little twist making this a fun and tasty treat! Now I love myself a good cheesecake, I do. But I'm still going to always and unequivocally be the regular cake girl. Not tested or verified by Nigella.com.

Coconut SourCream Cheese Cake instructions

  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..

Toffee bark best made on day of serving. This Coconut Cake with Coconut Cream Cheese Frosting is loaded with amazing coconut flavor in every bite! Vanilla Coconut Cream "Cheesecake" (dairy-free, gluten-free, vegan). I have a special treat for you today.literally! A dairy-free, grain-free "cheesecake" made from my Soured Coconut Cream recipe.

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