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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A twist on a Canadian favorite made with a coconut-chocolate graham crust, a rich caramel-rum cheesecake filling, and topped with a silky smooth dark chocolate ganache. Inspired by a Joy Of Baking recipe. Ingredients:
crust |
9 tbsp unsalted butter, melted |
1/3 cup granulated sugar |
1 tsp vanilla |
1 oz (1/3 cup) cocoa powder, preferably dutch-process |
7 oz graham crackers (2 cups crumbs, 1 pakg plus 4 sheets) |
1 cup shredded sweetened coconut |
1/2 cup (2 oz) walnuts, toasted |
pinch kosher salt |
filling |
3 (8 oz) packages cream cheese, room temp. |
3/4 cup brown sugar |
2 tbsp heavy cream |
1 egg plus one yolk |
2 tsp flavoring--vanilla, rum, or liqueur of choice |
2 tsp flour |
ganache |
3 oz best-quality dark chocolate |
3 oz heavy cream |
Directions:
1. Make Crust: Heat oven to 350.
2. Line a 10x13 inch pan with heavy-duty aluminum foil and spray with cooking spray.
3. In a food processor, pulse graham crackers until they become coarsely chopped crumbs.
4. Remove all but 1/4 cup to a large bowl, and add walnuts.
5. Process until nuts are finely ground, but not to a powder or paste (by leaving the crumbs, you prevent the oils from making them into walnut butter).
6. Add walnuts to crumbs, and add the rest of the crust ingredients.
7. Press firmly into the bottom of the prepared pan.
8. Bake 8-10 minutes, until fragrant.
9. Set aside. Lower oven to 325.
10. Make Filling: In the workbowl of a stand mixer or with a large bowl and electric beaters, beat room-temperature cream cheese until very smooth and no lumps remain.
11. Add sugar, scrape after addition.
12. Add eggs, and scrape bowl again.
13. Add flavoring, and sprinkle on flour, then remove workbowl and scrape the batter down very well, making sure everything is blended.
14. Pour over warm crust, and return to oven.
15. Bake 35-40 minutes, til center is no longer jiggly. If you have a thermometer, you're aiming for 160 degrees.
16. Remove to rack, and let cool 1-2 hours at room temperature before refrigerating.
17. Make ganache-scald cream, and pour over chopped chocolate.
18. Let sit a minute or two, then stir til smooth.
19. Allow to thicken 10-15 minutes at room temperature, then pour evenly over slightly warm cheesecake, tilting pan to coat.
20. Return to fridge and let cool at least 4 hours before slicing.
21. For cleanest cuts, dip a sharp knife in hot water before and between slices.
22. All my recipes available at .
23. (c) copyright 2008 earthwatersunwind
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