EASTER DESSERT PERHAPS? ~ COCONUT CREAM CHEESECAKE

"Well pleaseth me the sweet time of Easter

That maketh the leaf and the flower come out."

~ Bertran de Born

~ White cyclamen

______________________

COCONUT CREAM CHEESECAKE

~ 20 year old recipe from The Heritage House in Little River, California

____________________

CRUST:

2/3 cup flour

1 Tbsp. sugar

5 Tbsp. chilled unsalted butter, cut in small pieces

FILLING:

3 8-oz. packages room temperature cream cheese

1 1/2 cups sugar

4 room temperature organic eggs

2 room temperature egg yolks

2 cups flaked coconut

1 cup whipping cream

1 tsp. fresh lemon juice

1/2 tsp. vanilla

1/2 tsp. almond extract

toasted coconut

• For crust: combine flour & sugar in large bowl. Using pastry blender (or 2 knives) cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes.
• Preheat oven to 325-degrees. Press dough into bottom of 10-inch springform. Bake until golden brown, 15-20 minutes. Cool slightly. Cool slightly. Reduce oven to 300-degrees.
• For filling: Beat cream cheese and sugar until smooth. Beat in eggs and yolks, 1 at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract.
• Pour filling into crust. Bake until edges are firm, about 70 minutes. Let cheesecake completely cool.
• Remove springform and cover with plastic wrap. Refrigerate 4 hours or overnight. Just before serving, sprinkle with toasted coconut. (12 servings).