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Eggless Coconut Cheesecake

"Explore the Vegetarian Chef in YOU!"

Yes, this Eggless Coconut Cheesecake is yet another variation on the theme of our fabulous Eggless New York Style Cheese Cake! This time with toasted coconut. We are coconut lovers at your vegetarian kitchen and recognize the health benefits of them as well as their incredible flavor.

So when asked to produce yet another variation on the theme it was a simple matter of adding coconut extract to the batter and shredded coconut to the graham cracker crust and of course, top it off with toasted coconut flakes before serving. Simply Awesome!!!



  • 6 Tbs. Melted Butter
  • 1 ½ Cups Crushed Graham Crackers
  • 2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.


  • 1# Ricotta
  • 2 pkgs. Cream Cheese
  • 2 Cups Sour Cream
  • ¾ Cup Orange Blossom Honey
  • 1 ½ tsp. Freshly Squeezed Lemon Juice
  • 1 ½ tsp. Frontier Herb Co's Almond and Vanilla Extracts
  • 2 tsp Frontier Herb Co's Coconut Extract
  • ¼ Cup Ener-G Egg Replacer or OrgraN No Egg (dry)
  • 3 Tbs. Swans Down Cake Flour

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Preheat oven to 350º

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients to the batter. Beat well.

Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with Toasted Coconut or simply enjoy as is.

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