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    ALMOND JOY CHEESECAKE


    Source of Recipe


    Bon Appétit February 1998

    Recipe Link: http://www.epicurious.com/run/recipe/view?id=4999

    List of Ingredients




    Crust
    1 1/2 cups graham cracker crumbs
    1 1/2 cups sweetened flaked coconut, toasted
    1/2 cup sliced almonds, toasted (about 2 ounces)
    1/4 cup sugar
    1/2 cup (1 stick) unsalted butter, melted

    Filling
    4 8-ounce packages cream cheese, room temperature
    1 cup sugar
    4 large eggs
    1 cup sweetened flaked coconut, toasted
    1 tablespoon coconut extract (can add about 1 tablespoon more)
    1 cup sliced almonds, toasted

    Glaze
    1 cup semisweet chocolate chips
    3/4 cup whipping cream
    1 1/2 teaspoons vanilla extract

    Recipe



    For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

    For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

    For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

    Run small knife around sides of cake to loosen. Release pan sides.

    Makes 10-12 servings.


 

 

 

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