-
1
Preheat oven to 350F Grease a 9-inch springform pan.
-
2
Line the bottom with parchment paper.
-
3
Wrap bottom of pan with foil or place pan on baking sheet.
-
4
CRUST: Pulse nuts, coconut and sugar in a food processor until finely ground.
-
5
Transfer mixture to a bowl and stir in melted shortening.
-
6
Press onto bottom of prepared pan.
-
7
Bake in preheated oven for 15 minutes.
-
8
Cool completely in pan.
-
9
CHEESECAKE: Reduce heat to 300F.
-
10
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, about 2 minutes.
-
11
Reduce speed to low and add eggs one at a time, mixing until incorporated.
-
12
Beat in zest and vanilla.
-
13
Fold in toasted coconut.
-
14
Pour filling into cooled crust.
-
15
Bake in 300F oven until filling is set around the edges but center is wobbly 45=50 minutes.
-
16
( the filling will continue to set as it cools).
-
17
Cool on a wire rack.
-
18
Place in refrigerator to cool completely, about 2-3 hours.
-
19
TIPS: Cheesecake can be made 2 days ahead of time and kept in refrigerator.
-
20
To toast coconut, place on a baking sheet and bake 8-10 minutes at 350F Stir the coconut a few times as the outside bakes faster than the middle.
