Double the coconut extract for better results.

Almond Joy Cheesecake

Begin preparing this a day before serving.

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

Filling
4 8-ounce 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

For crust: Preheat oven to 350 F. 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 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 325 F.

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.

Makes 10-12 servings.

Bon Appetit

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