Toasted Coconut & Raspberry Cheesecake
4- 8 ounce packages cream cheese at room temperature
1 3/4 cups sugar
1/4 teaspoon sea salt
1/4 cup cornstarch
1 tablespoon mexican vanilla
1/4 teaspoon coconut extract
3 large eggs
1/3 cup heavy whipping cream
1/2 cup sour cream
1 cup fresh raspberries
3/4 cup sugar
Reduce in small pot over medium heat until thickened. Allow to cool. Make ahead of time and store in the refrigerator.
2 cups coconut flakes
Spread onto baking sheet and toast in 325 oven until lightly browned, stirring every 5 minutes.
Preheat oven to 335 F and grease or butter an 8 inch spring pan (grease it well). Completely enclose spring pan with tin foil (picture below). If you are wanting a crust now is the time to make it (But it's great without one).
Place one 8 ounce package of cream cheese, 1/2 cup of sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/4 cups of sugar, then beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to over mix the batter. Slowly mix in the heavy whipping cream and sour cream (do this by hand) until just combined.
Pour the batter into the prepared pan. Place the spring pan in a large shallow rimmed baking pan containing hot water that comes about 1/4 way up the sides of the pan. Bake the cheesecake until the center is set and the cheesecake is lightly browned, about 1 hour 15 minutes to 1 hour 25 minutes. Allow to cool in the oven with the door propped open.
Cover the cake (remove the tin foil leave in the spring pan and all) with plastic wrap and refrigerate until it's completely cold, at least 4 hours.
Remove from spring pan. Press the toasted coconut into the sides of the cheesecake. Spread raspberry gelee to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries in a circular pattern around the top.