(Originally posted in
http://www.internationalrecipes.net/recipes/view.pl?4229)
crust:
4 tablespoons (1/4 cup, 1/2 bar) butter
4 tablespoons (1/4 cup) sugar
3/4 cup flour
1/4 cup coconut cream powder
filling:
3 packs/bars (24 oz.) cream cheese
3/4 cup sugar
3 eggs
1 lemon (juice only, filtered)
1/2 cup coconut cream powder
1 tsp vanilla extract
2 tsp coconut extract
To make crust:
Melt butter, mix all ingredients, cover bottom of springform pan and smooth out, bake at 350 degree F, 15-20 minutes. Let cool.
To make the cake:
Warm cheese and eggs to room temperature, mix everything in the filling list (except the eggs) with an electric mixer, then add eggs one by one while mixing, until it's smooth. Pour into the springform pan with crust. Bake at 325 degree F for one hour. Do not open the oven door during first half hour. Cake is done if the center is settled (does not move when you shake the pan).
http://www.internationalrecipes.net/recipes/view.pl?4229)
crust:
4 tablespoons (1/4 cup, 1/2 bar) butter
4 tablespoons (1/4 cup) sugar
3/4 cup flour
1/4 cup coconut cream powder
filling:
3 packs/bars (24 oz.) cream cheese
3/4 cup sugar
3 eggs
1 lemon (juice only, filtered)
1/2 cup coconut cream powder
1 tsp vanilla extract
2 tsp coconut extract
To make crust:
Melt butter, mix all ingredients, cover bottom of springform pan and smooth out, bake at 350 degree F, 15-20 minutes. Let cool.
To make the cake:
Warm cheese and eggs to room temperature, mix everything in the filling list (except the eggs) with an electric mixer, then add eggs one by one while mixing, until it's smooth. Pour into the springform pan with crust. Bake at 325 degree F for one hour. Do not open the oven door during first half hour. Cake is done if the center is settled (does not move when you shake the pan).
