COCONUT-FUDGE CHEESECAKE
Provided by Sarah Smythe
Categories Cake Milk/Cream Mixer Chocolate Dairy Dessert Bake Cream Cheese Coconut Fall Bon Appétit Connecticut Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
- For topping:
- Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
- *Available in the liquor department of most supermarkets nationwide.
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John Kwami
[email protected]This was the worst cheesecake I have ever had! The crust was soggy and the filling was grainy. I would never make this again.
Md polas
[email protected]The cheesecake was easy to make and it turned out great! The crust was crispy and the filling was creamy and smooth.
Sarah Porter
[email protected]This cheesecake was a bit too rich for my taste, but it was still good. I would try it again with a different filling.
Mark epic cgi 24
[email protected]I loved this cheesecake! The crust was the perfect thickness and the filling was creamy and delicious. I would definitely make it again.
Asgar Hussain
[email protected]This cheesecake was amazing! The coconut and fudge flavors were perfect together, and the crust was the perfect combination of crunchy and soft.
Moon Hassan
[email protected]The cheesecake was a little dense, but the flavor was good. I would try it again with a different crust.
sonia smith
[email protected]This cheesecake was a bit too sweet for my taste, but the texture was perfect. I would try it again with less sugar.
Farhan Shahariar
[email protected]This cheesecake was easy to make and turned out great! The crust was a little crumbly, but the filling was creamy and delicious. I would definitely make it again.
M Umar Raza
[email protected]I made this cheesecake for my family and they loved it! The coconut and fudge flavors were a perfect combination, and the crust was the perfect thickness.
Kristy Dunn
[email protected]This was the best cheesecake I have ever had! The crust was perfectly graham crackery, and the filling was creamy and smooth with just the right amount of coconut and fudge flavor. I will definitely be making this again and again.
Safial Malik
[email protected]This cheesecake was a hit at my party! The coconut and fudge flavors were perfectly balanced, and the crust was the perfect combination of crunchy and buttery. I will definitely be making this again.