Coconut Cream Cheesecake

Coconut Cream Cheesecake FOR THE COOKIE CRUMB CRUST 1⅓ cups graham cracker crumbs 1/4 cup toasted coconut 3 tbsp sugar ⅓ cup melted butter FOR THE CHEESECAKE BATTER 3 eight ounce packages ounces cream cheese, (3 cups) 1 cup sugar 3 eggs 1 tsp vanilla extract 1 tsp coconut extract, (optional) 1/4 cup whipping cream 3/4 cup coconut milk, (not cream of coconut) 1/2 cup toasted coconut COCONUT WHIPPED CREAM (TO GARNISH) 3/4 cup whipping cream 1/4 tsp coconut extract, ( or vanilla extract) 1 1/2 Tbsp icing sugar, (powdered sugar) First toast 1 cup fine dried (desiccated) coconut. See note. When the coconut is toasted reduce the heat to 300 degrees to keep it preheated for the cheesecake. TO PREPARE THE COOKIE CRUMB CRUST In a small bowl combine the graham cracker crumbs, 1/4 cup of the toasted coconut) sugar and melted butter. Press the crumb mixture into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan. No need to grease the pan at all if you are using parchment paper. Wrap the outside of the springform pan with a double or triple layer of aluminum foil. This performs 2 functions: buffering the direct heat to the pan so that the cheesecake bakes more evenly and secondly, it will catch any butter from the crust that may leak out while baking and hit the bottom of your oven. Preventing a smoky kitchen is always good! TO PREPARE THE CHEESECAKE BATTER Cream together the cream cheese and sugar for 2 to 3 minutes until well combined. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract & vanilla extract. Blend together the coconut milk and the 1/4 cup whipping cream and add it to the cheesecake batter, blending well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter. Finally stir in the 1/2 cup toasted coconut. Pour the cheesecake batter over the prepared base and bake at 300 degrees F for about 90 minutes. (Oven temperatures will vary slightly. Mine takes the full 90 minutes. Don't be an compulsive oven door opener! Don't open it at all in the first hour. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled. FOR THE COCONUT WHIPPED CREAM Whip together the whipping cream, coconut extract and icing sugar until firm peaks form. Use the cream to garnish the edges of the cheesecake and sprinkle on the remaining toasted coconut.