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Almond and Coconut Cheesecake
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To make almond and coconut cheesecake you will need
Ingredients
| | CRUST | | | | 7 3/4 | oz | Digestive Biscuit Crumbs | | 4 3/4 | oz | Sweetened Flaked Coconut; Toasted | | 2 1/2 | oz | Sliced Almonds; Toasted (About 2 Ounces) | | 1 3/4 | oz | Sugar | | 4 1/4 | oz | Unsalted Butter; Melted |
| | FILLING | | | | 32 | ounces | Cream Cheese, Room Temperature | | 7 | oz | Sugar | | 4 | large | Eggs | | 3 1/4 | oz | Sweetened Flaked Coconut; Toasted | | 1 | tablespoon | Coconut Extract | | 5 1/4 | oz | Sliced Almonds; Toasted |
| | GLAZE | | | | 3 1/4 | oz | milk-chocolate-chips | | 6 | fl oz | Whipping Cream | | 1 1/2 | teaspoons | Vanilla Extract |
Instructions
For Crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter
springform pan with 2 1/4-inc-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 the springform pan and bak in the oven until the cheesecake is set 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.
Chill the almond and coconut cheesecake overnight.
Run small knife around sides of cake to loosen. Release pan sides.
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Mon 3 Mar 2008
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