Coconut Almond Cheesecake
Coconut Almond Cheesecake takes about 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 15g of protein, 63g of fat, and a total of 919 calories. For $2.04 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up pie crust, graham cracker crumbs, eggs, and a few other things to make it today. This recipe is liked by 12 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 46%. Chocolate Coconut Almond Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, and Luscious Almond Cheesecake are very similar to this recipe.
Servings: 8
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
8 ounces 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
Equipment:
springform pan
aluminum foil
oven
food processor
frying pan
hand mixer
bowl
sauce pan
knife
Cooking instruction summary:
For crust: Preheat oven to 350F. 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 food 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 325F. For filling: 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. For glaze: 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. Run small knife around sides of cake to loosen. Release pan sides.
Step by step:
1. For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
2. Finely grind cracker crumbs, coconut, almonds and sugar in food processor.
3. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.
4. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.
5. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
6. Add eggs 1 at a time, beating just until blended after each addition.
7. Mix in coconut and extract . Fold in almonds.
8. Transfer filling to crust.
9. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
For glaze
1. 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.
2. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
3. Run small knife around sides of cake to loosen. Release pan sides.
Nutrition Information:
covered percent of daily need
