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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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so if I have repeated it . I am sorry. anyway this sounds so good. to make this gluten free either use GF graham crackers or almond meal. the recipe is from Bon Appétit | February 1998. 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 |
1 cup sliced almonds, toasted |
glaze |
1 cup semisweet chocolate chips |
3/4 cup whipping cream |
1 1/2 teaspoons vanilla extract |
Directions:
1. For crust:
2. 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.
3. For filling:
4. 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.
5. For glaze:
6. 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.
7. Run small knife around sides of cake to loosen. Release pan sides
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