Kokos Kase Tarte

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.

2. In a bowl, combine the sweetened shredded coconut, graham cracker crumbs, and melted butter. Mix well until the mixture resembles wet sand.

3. Press the coconut and graham cracker mixture into the bottom and up the sides of the greased tart pan, creating an even crust. Use the back of a spoon to press firmly.

4. In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Add the eggs, one at a time, mixing well after each addition.

6. Mix in the vanilla extract and coconut cream until well combined.

7. Pour the cheesecake filling into the prepared crust, spreading it out evenly.

8. Bake the tart in the preheated oven for 30-35 minutes, or until the edges are set, and the center is slightly jiggly.

9. Remove the Kokos Kase Tarte from the oven and let it cool completely at room temperature.

10. Once cooled, refrigerate the tart for at least 4 hours, or overnight, to set.

11. Before serving, top the Kokos Kase Tarte with whipped cream and a sprinkle of additional shredded coconut for a decorative touch.

12. Slice and enjoy the creamy, coconut-infused goodness of your homemade Kokos Kase Tarte!