Coconut Cheesecake with Macadamia Nut Crust

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 2/3 cup Coconut milk, full-fat canned

• Baking & Spices

  • 1/4 tsp Salt
  • 2 tbsp Swerve sweetener, powdered
  • 15 tbsp Swerve sweetening
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 1/2 cup Coconut, large flaked lightly toasted
  • 1/2 tsp Coconut extract
  • 1 cup Macadamia nuts, raw
  • 1/2 tsp Vanilla or coconut extract

• Dairy

  • 2 2 lbs cream cheese (3 8-ounce packages
  • 2 tbsp Oil or melted butter
  • 3/4 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 cup raw macadamia nuts
• 1 cup finely shredded coconut, unsweetened
• 3 tbsp Swerve Sweetener
• 1/4 tsp salt
• 2 tbsp oil or melted butter (I used macadamia nut oil)
• 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
• 3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it
• 3 large eggs, room temperature
• 2/3 cup full fat coconut milk (canned), room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 3/4 cup whipping cream
• 2 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla or coconut extract
• 1/2 cup large flaked coconut, lightly toasted

Directions

• Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
• In a food processor, process macadamia nuts on high until coarsely chopped.
• Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
• Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
• Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
• Reduce oven temperature to 300F.
• In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
• Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
• Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
• Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
• Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
• Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
• In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
• Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).

Nutrition