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Coconut Cheesecake

Source of Recipe


Carol Goetz






List of Ingredients



• 1 C. coconut macaroon cookie crumbs
  
• 1 C. butter cookie crumbs
  
• 1/2 c. melted butter
  
• 3 lb. cream cheese, softened
  
• 1 C. sugar and 6 eggs
  
• 1 C. Coco Lopez milk and 1/2 C. flour
  
• 1/2 t. salt and 1 t. vanilla and 1 1/2 C. canned coconut
  
• Lemon Curd Anglaise Sauce:
  
• 4 egg yolks, 1/3 C. sugar, 1 1/4 C. half and half
  
• 1/2 vanilla bean, split and 1/4 C. lemon curd
  
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Instructions



1. Preheat the oven to 350 degrees.
   
   
2. Combine the cookie crumbs and the butter. Mix well and press into a 10 inch springform pan.
   
   
3. In a food processor, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated.
   
   
4. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.
   
   
5. Remove from the oven and run a knife around the sides of the pan. This will prevent the cake from splitting down the center. Cool the cake completely before cutting. Serve with Lemon Curd Anglaise and whipped cream.
   
   
6. For Sauce: Combine egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half and half to the scalding point with the vanilla bean. Gradually pour the hot cream into the yolk mixture while stirring rapidly.
   
   
7. Place the mixture over simmering water and heat slowly, stiring constantly, until it is thick enough to coat the back of a spoon. Do not get it hotter than 190 degrees or it will curdle.
   
   
8. Immediately pour the custard into another container and continue stirring for a minute or so. Remove the vanilla bean. Set the sauce aside to cool,stirring from time to time until cold.
   
   
9. Place lemon curd in a medium mixing bowl and whisk in 3 T. of cream anglaise, until a smooth consistency has been achieved. Fold in remaining creame anglaise. Store covered and refrigerated. The sauce will keep for about 3 days.