Coconut Cheesecake

bakerbynature.com

Mr. Bill

Director of Bon Vivant Activities

subheading: For the Graham Cracker Crust:

2 cups (198 grams) graham cracker crumbs finely crushed

⅓ cup (67 grams) granulated sugar

6 Tablespoons (85 grams) unsalted butter melted

subheading: For the Coconut Cheesecake:

4 8 ounce packages (924 grams) full-fat cream cheese at room temperature

½ cup (113 grams) full-fat sour cream at room temperature

1 and ¼ cups (248 grams) granulated sugar

1 teaspoon (4 grams) coconut extract

½ teaspoon (2 grams) vanilla extract

4 large eggs at room temperature

2 large egg yolks at room temperaure

1 cup (227 grams) Thai Kitchen Unsweetened Coconut Milk mixed well before measuring

1 cup (84 grams) unsweetened coconut finely shredded

subheading: For the Coconut Mousse:

1 cup (227 grams) heavy cream cold

¼ cup (28 grams) confectioners' sugar sifted

1 teaspoon (4 grams) coconut extract

2 Tablespoons Thai Kitchen Unsweetened Coconut Milk mixed well before measuring

6 ounces (170 grams) full-fat cream cheese at room temperature

1 cup (84 grams) coconut flakes lightly toasted

Directions at bakerbynature.com

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