Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (crushed, to make 1 1/2 cups) 1/2 cup sugar 6 tablespoons butter (melted)
For the Filling: 4 cups cream cheese (softened) 1 tablespoon vanilla extract 1 1/4 cups sugar 4 large eggs 1 cup milk (I used unsweetened coconut milk) 1/4 cup sour cream
For the Frosting: 3/4 cup coconut cream (canned) 3 tablespoons powdered sugar 1/2 cup cream cheese (softened) 1/2 cup toasted coconut flakes
Instructions:
Begin this enchanting creation by preheating your oven to 180C/350F, setting the stage for the magic to come.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them until they form a cohesive, sandy mixture. Now, transfer this delightful concoction into a 9-inch pie pan, gently pressing it down to create a mesmerizing crust.
In another mixing bowl, let the cream cheese take center stage. Beat it for 3-4 minutes, whisking until it turns smooth and creamy.
Add the vanilla extract and sugar to the cream cheese and continue beating until the mixture fluffs up like clouds in the sky.
Introduce the eggs, one at a time, into the mixture, letting each one combine gracefully with the cream cheese.
Pour in the milk and sour cream, blending everything together until you have a smooth and harmonious filling.
Now, let’s complete the cheesecake magic! Pour the enchanting filling into the graham cracker crust, smoothing the top with care, like waves gently caressing the shore.
Bake this creation in the oven for approximately 90 minutes, until the top of the cheesecake takes on a lovely, golden hue.
Once your masterpiece is out of the oven, let it cool completely before sending it on a journey to the refrigerator for at least 4 hours. This time will let the flavors meld and the cheesecake set to perfection.
