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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups almond shortbread cookie crumbs (about 12 cookies) |
3 tablespoons sugar |
3 tablespoons butter or margarine, melted |
4 (8-ounce) packages cream cheese, softened |
3 large eggs |
1 cup sugar |
1 (14-ounce) package sweetened flaked coconut |
2 teaspoons vanilla extract |
2 cups fresh orange curd |
1 cup sweetened flaked coconut, lightly toasted (optional) |
decorated pastry strips (optional) |
garnish: boxwood garland |
Directions:
1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350° for 8 minutes. Cool.
3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
4. Bake at 350° for 1 hour. Cool completely on a wire rack.
5. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
6. Note: For testing purposes only, we used Keebler Sandies Almond Shortbread.
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