Coconut SourCream Cheese Cake. How to make coconut cheesecake with coconut cream Coconut Cream Cheesecake Recipe Poor Sour Cream topping over the cheesecake (you will have to have some room. This Coconut Cake with Coconut Cream Cheese Frosting is loaded with amazing coconut flavor in every bite! It was almost as smooth and creamy as our now famous Old Fashioned Coconut Cream Pie, which is one of the most popular recipes out of the over Will sour cream work instead of cream cheese?

Ingredients of Coconut SourCream Cheese Cake

1. You need 1 1/2 cups of graham cracker crumbs.
2. Prepare 1/4 cup of butter, melted.
3. Prepare 1/4 cup of sugar.
4. Prepare 4 ounces of eggs, beaten.
5. It’s 16 ounces of cream cheese, softened.
6. You need 2/3 cup of sugar.
7. It’s 1 pinch of salt.
8. Prepare 2 teaspoons of Da Vinci Gourmet Coconut Syrup or Vanilla extract.
9. Prepare 1 cup of Sour Cream.
10. It’s 3 tablespoons of sugar.
11. It’s 1 pint of strawberries washed, topped and thinly sliced.
12. Prepare 1/2 cup of Apricot preserves- melted.

You might not believe me, but it's a true story I'm telling. If you eat this the day you make it In all honesty this cake is really simple. Tips on Making the Best Coconut Cream Cheese Pound Cake: The batter comes together quickly. Set cheesecake on rack and let come to room temperature.

Coconut SourCream Cheese Cake step by step

1. Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling..
2. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1 teaspoon Coconut syrup in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping..
3. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon Coconut syrup together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 5-10 more minutes at 350 degrees..
4. Cool to room temperature and then place in refrigerator to chill..
5. Thinly slice strawberries and arrange on top of the cheese cake..
6. Brush with the melted apricot preserves and refrigerate to set the glaze..
7. (Option) to make it full coconut:) Toast a half a cup of coconut to a light brown and sprinkle on the top at the end of step 3..

The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. This Easy Coconut Cheesecake is simple to put together with layers of buttery graham cracker crust, thick and creamy cheesecake and fluffy whipped cream! Would subbing coconut cream for the sour cream add better coconut flavor? Cheesecake With Heavy Cream And Sour Cream Recipes.