Coconut SourCream Cheese Cake is one of popular Food. Fruit is part of plant. Fruit is very special goo taste which have from the tree or plant are planted by human to get the fruit. Coconut SourCream Cheese Cake is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Coconut SourCream Cheese Cake has one special taste and smell. Coconut SourCream Cheese Cake also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Coconut SourCream Cheese Cake.

How To Cook Coconut SourCream Cheese Cake

We can cook Coconut SourCream Cheese Cake using 12 ingredients and 7 steps. Here is how you cook Coconut SourCream Cheese Cake.

Ingredients of Coconut SourCream Cheese Cake

1. You need to prepare 1 1/2 cups of graham cracker crumbs.
2. You need to prepare 1/4 cup of butter, melted.
3. You need to prepare 1/4 cup of sugar.
4. You need to prepare 4 ounces of eggs, beaten.
5. You need to prepare 16 ounces of cream cheese, softened.
6. You need to prepare 2/3 cup of sugar.
7. Prepare 1 pinch of salt.
8. Prepare 2 teaspoons of Da Vinci Gourmet Coconut Syrup or Vanilla extract.
9. Prepare 1 cup of Sour Cream.
10. Prepare 3 tablespoons of sugar.
11. Prepare 1 pint of strawberries washed, topped and thinly sliced.
12. Prepare 1/2 cup of Apricot preserves- melted.

Coconut SourCream Cheese Cake instructions

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..

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