Coconut SourCream Cheese Cake

Name: Coconut SourCream Cheese Cake
Cuisine: American
Ingredients: 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

@chefcraig @chefcraigswoodcrafts

Falls Church

Coconut SourCream Cheese Cake

@chefcraig @chefcraigswoodcrafts

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Ingredients

1 1/2 cupsgraham cracker crumbs
1/4 cupbutter, melted
1/4 cupsugar
4 ounceseggs, beaten
16 ouncescream cheese, softened
2/3 cupsugar
1 pinchsalt
2 teaspoonsDa Vinci Gourmet Coconut Syrup or Vanilla extract
1 cupSour Cream
3 tablespoonssugar
1 pintstrawberries washed, topped and thinly sliced
1/2 cupApricot preserves- melted

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Steps

1

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.
2

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.
3

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.
4

Cool to room temperature and then place in refrigerator to chill.
5

Thinly slice strawberries and arrange on top of the cheese cake.
6

Brush with the melted apricot preserves and refrigerate to set the glaze.
7

(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.