Easter Egg Coconut Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
9-10 graham cracker rectangles
02 -
6 tbsp butter, melted
03 -
⅓ cup granulated sugar
→ Filling
04 -
32 ounces (four 8-ounce blocks) cream cheese, room temperature
05 -
1¼ cup granulated sugar
06 -
4 eggs, room temperature
07 -
¾ cup sour cream
08 -
1 tbsp coconut extract
→ Garnish
09 -
2 cups whipped topping
10 -
⅓ cup toasted coconut
11 -
10-12 chocolate Cadbury mini eggs
# Instructions:
01 -
Place the graham crackers in a food processor and pulse until you have fine crumbs. Remove the blade and add in the sugar and melted butter. Stir together with a fork until all the crumbs are moist.
02 -
Transfer the mixture to a large flexipan (placed on a perforated baking sheet) and press into a flat even layer with the bottom of a glass. Place in the freezer to set until ready to fill.
03 -
Beat together the cream cheese and sugar on medium until smooth and creamy. Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition.
04 -
Add the sour cream and coconut extract and beat until well combined. Pour the batter into the prepared graham cracker crust.
05 -
Bake at 350°F (175°C) for 55-65 minutes or until edges are set. The middle will jiggle slightly until it cools.
06 -
Remove the cheesecake from the oven and allow it to cool for 30 minutes at room temperature, then place it in the refrigerator to continue cooling for at least 6 hours but preferably overnight. DO NOT REMOVE IT FROM THE PAN UNTIL IT IS COMPLETELY COOLED AND SOLID.
07 -
Once cooled, place the whipped topping in a frosting bag with a star tip and pipe a border around the edge of the cheesecake and a small circle in the center. Top with toasted coconut and chocolate Cadbury mini eggs.
# Notes:
01 -
Using a flexipan eliminates the need for a water bath during baking.
02 -
Ensure all refrigerated ingredients reach room temperature before mixing for the smoothest texture.