Coconut Almond Cheesecake
Source of Recipe
Diane Balda, Washington
This is one of those unforgettable cheesecakes. Your family and friends will remember this dessert long after they have forgotten completely about what you had served for dinner. The crust is unique in that it is made with coconut and toasted almonds, and then lightly browned. The filling for goes together so easily and quickly. Always add your eggs one at a time and use the slowest speed on your mixer.
Coconut Almond Cheesecake
1. In a small bowl, stir together:
1 3/4 c. flaked coconut
4 t. coarsely chopped almonds, toasted
2. Add:
3 T. butter, softened
3. Stir until well combined.
4. Press evenly onto the bottom of a greased 9" springform pan.
5. Bake at 350 degrees (F) for 12 to 15 minutes or until golden.
6. Set aside.
7. In a large bowl, combine:
3 (8 oz. each) packages of cream cheese
2/3 c. sugar
5 t. cornstarch
8. Beat with an electric mixer until smooth.
9. Add, one at a time, beating well with each addition:
3 eggs
1 egg yolk
10. Beat in:
1/2 c. cream of coconut
1 1/4 t. vanilla extract
1 1/4 t. almond extract
11. Stir in:
2/3 c. flaked coconut
1/4 c. chopped almonds, toasted
12. Pour mixture over the crust.
13. Bake at 350 degrees (F) for 15 minutes.
14. Lower the temperature to 225 degrees (F) and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny.
15. Remove the cake from the oven and run a knife around the inside edge of the pan.
16. Turn oven off; return the cake to the oven for an additional 1 hour.
17. Chill, uncovered, overnight.
Notes: Makes 12 to 18 servings. Just before serving, I drizzle melted milk chocolate over the top of the cheesecake.
|
|
member logon
