• Ingredients: 29
  • Serves: 12

Coconut-fudge cheesecake with whipping cream, light corn syrup, semisweet chocolate chips, sliced almonds, toasted, sweetened shredded coconut, toasted.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup sweetened shredded coconut, toasted
  • 7 tbsps. unsalted butter, melted
  • 1/4 cup golden brown sugar

Filling

  • 4 8-ounce packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 tsp. almond extract
  • 1 cup canned cream of coconut *
  • 1 cup sweetened shredded coconut, toasted
  • 2 tbsps. all purpose flour
  • 4 large eggs

Topping

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

For crust:

  1. Step 1 Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

    For this step you will need

  2. Step 2 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.

    For this step you will need

For filling:

  1. Step 3 Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour.

    For this step you will need

  2. Step 4 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.

    For this step you will need

For topping:

  1. Step 5 Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth.

    For this step you will need

  2. Step 6 Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours.

    For this step you will need

Nutrition information

Calories 798 Carbohydrates 62 g (21%)
Fat 59 g (91%) Protein 12 g (24%)
Saturated Fat 32 g (158%) Sodium 475 mg (20%)
Polyunsaturated Fat 6 g Fiber 4 g (17%)
Monounsaturated Fat 16 g Cholesterol 170 mg (57%)