Ingredients
Crust:
1/2 cup sugar
1 cellophane of graham crackers
1 stick of butter
Filling:
5 - 8 oz pkgs of creamchees (softened)
3/4 cup of sugar
5 - eggs
3 - egg yolks
1/4 cup heavy cream
2 tlbs of flour
1 tlbs coconut extract
1 cup of shredded coconut
Preparation
Crust: Crumb the graham crackers until fine. Add in sugar to make sure it’s well blended. Melt butter in the microwave for 1 1/2 minutes on high or until butter is completely melted. Add sugar and graham cracker mixture to butter and mix well. Press into the bottom of the springform pan.
Filling: I generally sofen the creamcheese in the microwave for about 5 minutes on 60% power. Using my stand mixer, I put the cream cheese and sugar in the bowl and using the whisk combine for about 3 minutes on high. Add in all of the other ingredients except the shredded coconut. Mix on med-high to high until well blended. Remove bowl and stir in coconut. Pour on top of crust.
Bake on top of a cookie sheet in a pre-heated oven of 500 degrees for 12 minutes, then turn the oven down to 215 and bake for 1 additional hour.
During baking time, do not open the oven.
Remove from oven and let cool then refridgerate for about 3-4 hours and then slice and serve. I put 16 as the servings but I’ve actually gotten more out of it as it’s a rich, New York style, cheesecake.
