| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts, Cheesecake |
12 |
Servings |
INGREDIENTS
| 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; see * Note |
|
|
Whipped cream |
|
|
Fresh mint sprigs |
INSTRUCTIONS
* Note: See the "Lemon Curd Anglaise Sauce" recipe which is included in
this collection.
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
loosen 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 Sauce, whipped
cream and fresh mint sprigs.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse
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