I just made this for Easter tomorrow for me and my daughter. Kind of combined a few recipes, and got great ideas from the low carb advisor at the health food store where I got my Davinci's. I tried a little bit and it's wonderful!


Crust:

3/4 c. finely ground almonds
2/3 c. unsweetned coconut
enough coconut Davinci's to make slightly sticky, slightly sweet mixture.
Mix together with a fork and press into 9 or 10 inch springform pan, pressing only slightly up side. Bake at 350 for 10 minutes. Set aside while making filling.

Filling:

4 (8oz) packages of cream cheese.
1 c. sugar free coconut Davinci syrup
1 tsp vanilla extract
2 tbsp sour cream
3 eggs
1 c. unsweetened coconut

Mix cream cheese, sour cream, vanilla, and coconut until smooth. Add Davinci's slowly. Add all eggs at once and blend just until smooth. Pour over crust and bake 55 minutes at 350.

Run knife around edge and let cool in pan before removing. Chill overnight.

Can be garnished with:

Toasted unsweetened coconut.
Shaved chocolate
Strawberries
colored unsweeted coconut


**if you want to use granular Splenda instead of Davinci's, use 1 cup, and add an extra egg, plus a tsp of coconut extract.

I love coocnut, and have all the ingredients to make this. Not to se eif I can low fat it a little for south beach (If not it still may be made as a rare treat)

I use freeze dried coconut. Would I need to soak it first to moisten before trying this recipe, or is it fine crunchy?

I personally wouldn't mind it crunchy. The stuff I bought was bulk and kind of oily actually, but it still had a bit crunch to it. How about trying to make 1/2 of one to see how it would be?

The thing I did that made it extra good was the toasted coconut on top. I put quite a bit on, and that added even more crunch, but it was a nice texture contrast. To get it to stick, I mixed a little sour cream with Equal and vanilla, spread that on the top, then pressed the coconut into it.

I finally got a new shipment of my coconut yesterday and I have been coconut happy. This morning I made a coconut protein shake with coconut Davinci and some freeze dried coconut added to it.

Tomorrow I am having company and I thought a coconut cheesecake would be good. I think I will try it crunchy.

I normally dont top my cheesecakes but maybe a bit of strawberry and toasted coconut would work (I have been on a berry kick too)

I'll let you know how it comes out.

btw if you want the best dried unsweetened coconut you have ever tasted www.wildernessfamilynaturals.com the freeze dried coconut is out of this world and tastes like candy.

Its sweeter than sweetened coconut! Its very crunchy like a hard candy unless you soak it.

Thanks, I'm definitely going to get some for special occasions. I love coconut!
My daughter ate the cheesecake with Equal sweetened strawberries and loved it.
Mine did crack on top, which is the main reason I used the sour cream/coconut topping
Enjoy!

Okay its in the oven
I added a bit of butter to the crust

Also I decided to make it an almond coconut cheesecake. I used a bit of Almond and Coconut Davinci in the crust and a little of both in the cake itself.

The batter tasted yummy! will let you know how it turns ou

mmmm it came out awesome! Everyone loved it!

here is a pic



Thanks for the recipe!

Wow, how did you get it so perfect?? Mine had cracks all around the edge.

I'm so glad you liked it. I thought it was one of my better low carb efforts.

I put it in a very hot oven and then lowered the temp and baked it at 200 for over an hour.

No cracks, though on the picture it looks kinda lopsided.

You can also bathe the cheesecake (not sure if thats the correct term to use) and that usually works for no cracks.

yummy. yummy.sue