Coconut cheesecake 1
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Coconut cheesecake 1
  Coconut    Cheesecakes  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22411. Report a problem with this recipe.
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      Title: Coconut cheesecake 1
 Categories: E.
      Yield: 4 Servings
 
      1 c  Coconut macaroon cookie
           Crumbs
      1 c  Butter cookie crumbs
    1/2 c  Melted butter
      3 lb Cream cheese, softened
      1 c  Sugar
      6    Eggs
      1 c  Coco Lopez milk
    1/2 c  Flour
    1/2 ts Salt
      1 ts Vanilla
  1 1/2 c  Fresh shredded coconut
           (available in the freezer
           Section)
      2 c  Lemon Curd Anglaise sauce,
           Recipe follows
           Whipped cream
           Fresh mint sprigs
 
  Preheat the oven to 350 degrees.
  
  Combine the cookie crumbs and the butter. Mix well and press into a
  10-inch springform pan. In a food processor, with the metal blade,
  mix the cream cheese until smooth. Add the sugar and blend. Add the
  eggs one at a time to thoroughly incorporate into the cheese mixture.
  Add the coconut milk. Add the flour, salt and vanilla and blend until
  smooth. Add the coconut and pulse until incorporated. Pour into the
  prepared pan. Bake for 1 hour and 15 minutes or until the cake is
  set. Remove from the oven and with a knife loosed the sides from the
  pan. This will prevent the cake from spiting down the center. Cool
  the cake completely before cutting. Slice the cheesecake into twelve
  slices and serve with the Lemon Curd Anglaise, whipped cream and
  fresh mint sprigs.
  
  Yield: 12 servings
  




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Recipe ID 22411 (Apr 03, 2005)

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