Coconut Cheesecake
By: Harpie
Published: Thursday, February 11, 2010 - 7:25pm

Ingredients




1 cup Coconut macaroon cookie crumbs
1 cup Butter cookie crumbs
cup Melted butter
3 pounds Cream cheese, softened
1 cup Sugar
6 Eggs
1 cup Coco Lopez milk
cup Flour
teaspoon Salt
1 teaspoon Vanilla
cup Fresh shredded coconut - (available in the freezer section)
2 cups Lemon Curd Anglaise Sauce see * Note
Whipped cream
Fresh mint sprigs

Preparation

1 Preheat the oven to 350 degrees. 2 Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan. 3 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.  4 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.  5 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.