Italian Cream Cheesecake

• Vegetarian

• Refrigerated

  • 8 Egg, large

• Canned Goods

  • 7 oz Coconut milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tbsp Cornstarch
  • 2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 1 Pinch Kosher salt
  • 3 cups Powdered sugar
  • 3 1/2 tsp Vanilla
  • 1/2 Vanilla bean, Seeds of

• Nuts & Seeds

  • 2 cups Coconut, sweetened
  • 1/2 tsp Coconut extract
  • 2 cup Pecan, toasted
  • 1 Reserved coconut, toasted
  • 1 Reserved toasted pecans

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 1 cup Buttermilk
  • 5 1/2 (8 ounce packages Cream cheese

Found on thecrumbycupcake.com

Description

Ingredients

• 4 (8 ounce) packages cream cheese, room temperature
• 1 cup granulated sugar
• 1 Tablespoon cornstarch
• Seeds of ½ vanilla bean (or 1 teaspoon vanilla extract)
• ¼ teaspoon kosher salt
• 7 ounces coconut milk
• ½ teaspoon coconut extract
• 3 large eggs, room temperature
• ½ cup toasted pecans
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 5 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 cups sweetened coconut, divided
• 1½ cups toasted pecans, divided
• 12 ounces cream cheese, softened
• ¾ cup unsalted butter, softened
• 1½ teaspoons vanilla extract
• ¼ teaspoon almond extract
• Pinch kosher salt
• 3 cups powdered sugar
• Reserved coconut, toasted
• Reserved toasted pecans

Directions

• Preheat oven to 350 degrees F, placing the oven rack in the lower third. Butter the bottom and sides of an 8-inch springform pan, place a round of parchment paper in the bottom, then butter the parchment. Double wrap pan carefully in aluminum foil, set in a large roasting pan, and set aside.
• Place the cream cheese in a stand mixer fitted with a paddle attachment and beat until smooth. Add sugar, cornstarch, vanilla, and salt, beating until smooth and well combined.
• Beat in coconut milk and extract until well blended. Add eggs in one at a time, beating well between each addition. Gently fold in toasted pecans.
• Pour batter into prepared springform pan. Place roasting pan containing springform pan in the oven, and carefully fill roasting pan with boiling water to about an inch up the springform pan. Reduce heat to 325 degrees F and bake for 65-70 minutes, until lightly browned and the middle retains a slight jiggle. Cool cake in pan to room temperature on a cooling rack, then cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F. Butter and flour (or spray with baking spray) 2 9-inch round cake pans. Set aside.
• In a medium bowl,whisk together the flour, baking soda, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle, cream together the butter, sugars, and extracts 3-4 minutes, until creamy and pale in color.
• Add the eggs 1 at a time, beating well after each addition.
• Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Increase mixer speed to medium and beat until fully combined.
• Gently fold in 1 cup of coconut and 1 cup of toasted pecans.
• Divide the batter evenly between cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool 10 minutes in pan, then remove to cooling rack to cool completely.
• Cream together cream cheese and butter until light, fluffy and pale yellow in color. Beat in extracts and salt, then gradually add the powdered sugar, beating until creamy and smooth.
• Place one layer of cake on the cake plate, spread a layer of icing on top, and sprinkle with ⅓ of the remaining toasted pecan pieces. Carefully remove cheesecake from springform base and flip upside down on top of icing. Peel off parchment layer, spread on another layer of icing, sprinkle on another ⅓ of pecans, then top with second layer of cake.
• Frost the top and sides or the cake. Garnish the sides of the cake with toasted coconut. Spoon cream cheese icing in a piping bag and pipe a circle of dots around inner edge of top of cake. Decorate the top and bottom edge with the remaining pecans and more cream cheese dots.
• Refrigerate until ready to serve. Enjoy!