Post by chief_cook2 on Mar 13, 2003 12:44:29 GMT -6
Crust:
2/3 c. all-purpose flour
1 Tbsp. sugar
5 Tbsp. well chilled butter, cut into small pieces
Filling:
3 (8 oz.) cream cheese (room temperature)
1 1/2 c. sugar
4 eggs (room temperature)
2 egg yolks (room temperature)
2 c. flaked coconut
1 c. whipping cream
1 tsp. fresh lemon juice
1/2 tsp. vanilla
1/2 tsp. almond extract
For Crust: Combine flour and 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 spring-form pan. Bake until
golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300
degrees.
For Filling: Beat cream cheese and sugar until smooth. Beat in eggs and
yolks one at a time. Mix in flaked coconut, whipping cream, fresh lemon
juice, vanilla and almond extract. Pour filling into crust. Bake until
edges of filling are firm, about 70 minutes. Let cheesecake cool
completely. Remove spring-form. Cover cheesecake with plastic wrap.
Refrigerate 4 hours.