| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cheesecakes, Nuts |
12 |
Servings |
INGREDIENTS
|
|
-VCDT13A |
|
|
Crust: |
| 2 |
c |
Vanilla wafer crumbs or oreo |
| 1 1/2 |
c |
Coconut |
| 6 |
|
Butter; melted |
|
|
Mix and pat into bottom and |
|
|
Of springform pan |
|
|
Filling: |
| 2 |
lb |
Cream cheese; unwrapped and |
|
|
Microwave for 2 mins on high |
| 5 |
|
Jumbo eggs; unshelled and wa |
|
|
In micro for 25 secs. |
| 1 |
c |
Sugar |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Cornstarch |
| 1 |
ts |
Coconut extract or 1 cup coc |
|
|
And 1/2 cup coconut |
| 1 |
c |
Almonds; coarsly chopped |
INSTRUCTIONS
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one
at a time; beating after each. Add cream, cornstarch and extract. Mix well.
Stir in nuts. Pour into pan. Bake at 425 for 15 minutes with a pan of water
on the bottom rack of oven. Reduce temp to 300 and bake 1 hour longer. Run
knife around edge of cake. Cool. Top with melted chocolate and whole
almonds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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