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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Going on vacation soon and we were invited to a Hawaiin party. Recipe adapted from Chowhound site. I decorated top with edible nasturtiums. After making plenty of cheesecake for over 30 years, I know this is going to be luscious with combos of coconut and chocolate. Read more . As an after thought I would have decorated top with either toasted almonds or macadamia nuts! Ingredients:
crust |
2 cups chocolate graham cracker crumbs (or oreo crumbs) |
1-1/2 cups coconut |
6-8 tsp butter, melted (just enough to make it moist, however much you need) |
filling |
2 lbs cream cheese, unwrapped and microwaved for 20 seconds on high |
5 extra large eggs |
1 cup sugar |
1/2 cup heavy cream |
1/4 cup cornstarch ( use 2 tbs for more creamy! ) |
1 tsp coconut extract |
1/2 cup coconut |
glaze |
1 cup semi-sweet chocolate chips |
3/4 cup whipping cream |
1 1/2 teaspoons vanilla extract |
Directions:
1. Crust:
2. Mix ingredients and pat into bottom of springform pan.
3. Filling:
4. Beat cheese until light and fluffy.
5. Add sugar and beat again.
6. Add eggs one at a time, beating after each.
7. Add cream, cornstarch and extract.
8. Mix well.
9. Stir in coconut.
10. Pour into pan.
11. Bake at 425°F for 15 minutes with a pan of water on the bottom rack of oven.
12. Reduce temperature to 300°F and bake 1 hour longer.
13. Run knife around edge of cake.
14. Cool. Top with glaze
15. Glaze:
16. Combine chocolate chips, cream and vanilla extract in small saucepan.
17. Stirover medium-low heat until smooth.
18. Cool until glaze begins to thicken but can still be poured, about 30 minutes.
19. Pour glaze over cooled cake; spread evenly.
20. Chill cake overnight.
21. Note: as usual, I alter recipes. So i added 1 tsp vanilla and used 1 cup of shredded coconut to the batter
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