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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coconut Cheesecake Recipe

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This recipe for Coconut Cheesecake is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 8 oz. pkg. cream cheese
1 cup ground chocolate wafer cookie crumbs
4 tabs. unsalted butter, melted
1 cup sugar
2 cups heavy cream
1 Tsp. vanilla
1 egg yolk
4 eggs
1/2 cup coconut milk
1/2 cup confectioner's sugar
2 oz. white chocolate, shaved
Directions:
Directions:
1. Heat oven to 300º. Mix crumbs and butter in a bowl; press into bottom of a 9" spring pan wrapped in foil. Bake until set, about 15 minutes; cool. Process cheese and sugar in food processor until smooth. Add 1 cup cream, vanilla, eggs and yolk process until smooth. Pour cream cheese custard over cooked crust; bake until cheesecake jiggles slightly in center, about 1 hour, 15 minutes. Cool, and chill for 4 hours. (May be made 1 day ahead)

2. Whisk remaining cream, coconut milk and confectioners' sugar until stiff peaks form; spread over cake. Sprinkle with Chocolate to garnish.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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