Easter Egg Coconut Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
6 tablespoons of melted butter
02 -
⅓ cup of regular white sugar
03 -
9 to 10 graham cracker sheets
→ Filling
04 -
One and a quarter cups of white sugar
05 -
Four eggs at room temperature
06 -
¾ cup sour cream
07 -
1 tablespoon of coconut flavoring extract
08 -
32 ounces (four 8-ounce blocks) of softened cream cheese
→ Garnish
09 -
⅓ cup of coconut flakes, lightly toasted
10 -
Two cups of whipped topping
11 -
10 to 12 Cadbury mini chocolate eggs
# Instructions:
01 -
Using a food processor, grind the graham crackers down to fine crumbs. Take out the blades, then mix in the melted butter and sugar with a fork until all the crumbs look wet.
02 -
Scoop the crumb mixture into a large flexipan that's been placed on a perforated sheet. Flatten it out using the flat bottom of a glass until even. Freeze it so it firms up while you make the filling.
03 -
Whisk the cream cheese and sugar on medium speed until it turns smooth and creamy. Scrape the bowl's sides as needed, adding one egg at a time and blending briefly after each.
04 -
Blend the sour cream and coconut extract into the mix, ensuring it's fully mixed. Pour this batter into the graham cracker crust you've prepped earlier.
05 -
Bake it in the oven at 350°F (175°C) for 55 to 65 minutes. The edges should set while the middle jiggles a little—it’ll firm up as it cools.
06 -
Take the cheesecake out of the oven and let it sit at room temperature for about 30 minutes. Move it to the fridge to chill completely for at least 6 hours, though overnight is better. Keep the pan on until it's firm.
07 -
When it's ready, pipe the whipped topping around the edge of the cake with a frosting bag using a star nozzle. Add a little more topping in the center and finish with the toasted coconut and Cadbury mini eggs.
# Notes:
01 -
Using a flexipan skips the need for a water bath during baking.
02 -
Let the chilled ingredients sit out until room temp to avoid lumps in the batter.