Steps to Make Super Quick Homemade Coconut SourCream Cheese Cake
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Speedy Coconut SourCream Cheese Cake. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Coconut SourCream Cheese Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut SourCream Cheese Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can cook Coconut SourCream Cheese Cake using 12 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Coconut SourCream Cheese Cake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup sugar
- 4 ounces eggs, beaten
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 pinch salt
- 2 teaspoons Da Vinci Gourmet Coconut Syrup or Vanilla extract
- 1 cup Sour Cream
- 3 tablespoons sugar
- 1 pint strawberries washed, topped and thinly sliced
- 1/2 cup Apricot preserves- melted
Instructions to make Coconut SourCream Cheese Cake
- 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.
- 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.
- 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.
- Cool to room temperature and then place in refrigerator to chill.
- Thinly slice strawberries and arrange on top of the cheese cake.
- Brush with the melted apricot preserves and refrigerate to set the glaze.
- (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.
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