πŸ₯₯🍰 Coconut Cheesecake 🍰πŸ₯₯


 

πŸ₯₯🍰 Coconut Cheesecake 🍰πŸ₯₯


Ingredients:


For the Crust:

πŸ”Έ 1 1/2 cups graham cracker crumbs (crushed, to make 1 1/2 cups)

πŸ”Έ 1/2 cup sugar

πŸ”Έ 6 tablespoons butter (melted)


For the Filling:

πŸ”Έ 4 cups cream cheese (softened)

πŸ”Έ 1 tablespoon vanilla extract

πŸ”Έ 1 1/4 cups sugar

πŸ”Έ 4 large eggs

πŸ”Έ 1 cup milk (I used unsweetened coconut milk)

πŸ”Έ 1/4 cup sour cream


For the Frosting:

πŸ”Έ 3/4 cup coconut cream (canned)

πŸ”Έ 3 tablespoons powdered sugar

πŸ”Έ 1/2 cup cream cheese (softened)

πŸ”Έ 1/2 cup toasted coconut flakes


Instructions:


1️⃣ Begin this enchanting creation by preheating your oven to 180C/350F, setting the stage for the magic to come.


2️⃣ In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them until they form a cohesive, sandy mixture. Now, transfer this delightful concoction into a 9-inch pie pan, gently pressing it down to create a mesmerizing crust.


3️⃣ In another mixing bowl, let the cream cheese take center stage. Beat it for 3-4 minutes, whisking until it turns smooth and creamy.


4️⃣ Add the vanilla extract and sugar to the cream cheese and continue beating until the mixture fluffs up like clouds in the sky.


5️⃣ Introduce the eggs, one at a time, into the mixture, letting each one combine gracefully with the cream cheese.


6️⃣ Pour in the milk and sour cream, blending everything together until you have a smooth and harmonious filling.


7️⃣ Now, let's complete the cheesecake magic! Pour the enchanting filling into the graham cracker crust, smoothing the top with care, like waves gently caressing the shore.


8️⃣ Bake this creation in the oven for approximately 90 minutes, until the top of the cheesecake takes on a lovely, golden hue.


9️⃣ Once your masterpiece is out of the oven, let it cool completely before sending it on a journey to the refrigerator for at least 4 hours. This time will let the flavors meld and the cheesecake set to perfection.



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