how to make Coconut SourCream Cheese Cake

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

methods

class="step-image__container step-image__container--placeholder droppable__placeholder" src="//global.cpcdn.com/en/assets/blank_step-17c926f7cd09f48ae848b5dfe68bcf26cf84cf2129001eee9513dc6c062d83bc.jpg" alt="Blank step" />

Add Photo

" data-sort-url="/us/recipes/4228623-coconut-sourcream-cheese-cake/steps/sort">

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.

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.

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.

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

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

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

(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.