Dessert: Strawberry-Coconut Cheesecake
Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted, divided
3/4 cup graham cracker crumbs
1/2 cup unsweetened shredded coconut,* toasted, cooled
1/4 cup sugar
Instructions
Preheat oven to 350 °F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300 °F.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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