Coconut Cheesecake

Ingredients

Instructions

CRUST
2 7 Ounce Iberia Maria Cookies
3 tbsp. Iberia Turbinate Sugar
1/2 cup salted butter melted
FILLING
3/4 cup sour cream room temperature
3 eggs
24 ounces cream chees
1/2 cup Iberia Turbinate Sugar
3 tbsp. all-purpose flour
1 1/2 tbsp. coconut extract
13 Ounce Iberia coconut condensed milk
3 large eggs
TOPPING
1 3/4 cups cold heavy whipping cream
1 cup Iberia Turbinado Sugar
1 1/2 tbsp. coconut extract
1 1/4 cups Shredded coconut

Preheat oven to 325°F and Grease a 9×13 pan.Combine Maria Cookies, Turbinado Sugar and Salted Butter in a small bowl.Press the mixture into the bottom of the greased pan.Bake the crust for 10 minutes, then set aside to cool.Reduce oven temperature to 300°F (148°C).In a large bowl, blend cream cheese, Iberia turbinado sugar and all-purpose flour on low speed until smooth.Add the sour cream, coconut extract and Iberia condensed coconut milk and mix.Add eggs one at a time, mixing slowly to combine.Pour the batter into the pan with the crust and spread evenly.Bake the cheesecake for 30 minutes then turn off the oven and leave the cheesecake in the for 20 minutes.Refrigerate the cake for 2-3 hours.For the topping: add the heavy whipping cream, turbinado sugar and coconut extract in a large mixer bowl and whip on high speed until stiff peaks form.Spread the mixture over the cheesecake and top with the shredded coconut.Refrigerate until ready to serve.

Coconut Cheesecake

Coconut Cheesecake

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