Now I can share... Raspberry Coconut Cheesecake

Since yesterday was Sarah's birthday but we couldn't fully celebrate until today I can finally share my cheesecake recipe I made for her. OH MY!!! It was DELICIOUS.

By far one of the best deserts I have every had. I had trouble sharing.

I licking the bowl clean... NO LIE!

 But for her birthday I did take her out for Sushi. Tulsa's Sushi Hana is absolutely the best. Get the OMG Roll... Tell them Shurayah sent you and they'll hook you up with a free appetizer.

After we were fully stuffed they brought her a deep fried slice of cheesecake... again delicious!!!

But back to my cheesecake recipe.

Ingredients

4 - 8-ounce packages of cream cheese

1/3 cup heavy whipping cream

1/4 teaspoon Coconut extract

1 tablespoon Vanilla extract

2 cups of Coconut shavings

2 cups of Raspberries

1/2 cup sour cream

1/4 cup cornstarch

2 1/2 cups sugar

1/4 tsp Sea Salt

3 large eggs

Instructions

Preheat the oven to 335 F and oil ( I used coconut oil)  an 8 to 9-inch cake or glass pan. Place a piece of parchment paper on the bottom for easy removal later. If you are wanting a crust I recommend toasting some of the coconut now to use.

Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in the bowl to mix. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in 1 1/4 cups of the sugar. After you're done with that beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended.

Now slowly mix in the cream and sour cream until just combined.

Pour the batter into the prepared pan. Place the pan in a larger shallow pan containing warm/hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned and center not wobbly, about 1 hour and 25 minutes. Allow to cool in the oven with the door propped open for about 30 minutes. 

Cover and refrigerate overnight or at least 4 hours if you plan on eating it the same day.

Now for the coconut. Switch the oven to broil and spread the coconut on your baking sheet.

Toast for about 15-25 minutes, checking every 5 minutes to make sure you're not burning them. They wont all turn brown but as long as 20% of them change color that's what you're looking for. Remove from oven and let set until the cheesecake is ready.

For the Raspberry sauce topping use only 1 cup fresh raspberries ( the rest will be for decoration) and 3/4 cup sugar. Reduce in small pot over medium heat until thickened. If you don't like the seeds then now's the time you'll want to strain the sauce.

 

Press the toasted coconut into the sides of the cheesecake. They wont all stick the first time so you might have to go around it a few times to place as much as you want on.

Spread raspberry sauce to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries on the top.

Eat and Enjoy!

Since my husband hates seeds and I wasn't sure who would mind I did strain them out as much as I needed to cover the cake. I was a bit hungry and everything was so delicious that I decided to use the remaining seeded sauce for a late night PB&J sandwhich. mm mmm

~ Rayah