Choco-Colada Cheesecake
Ingredients
Crust
- 2 cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 6 ounces semisweet chocolate, chopped
- 32 ounces cream cheese (at room temperature)
- 1 1/4 cups + 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs (at room temperature)
- 2 tablespoons whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups sweetened coconut flakes
- Additional sweetened shredded coconut
Instructions
- Position rack in center of oven and preheat to 350 degrees F. Butter a 9 inch diameter springform pan with 2 3/4 inch high sides. Wrap outside of pan with heavy-duty foil.
Crust
- Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan.
- Bake crust until firm to touch, about 8 minutes.
- Cool crust completely.
- Reduce oven temperature to 325 degrees F.
Filling
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Gradually add sugar, beating until blended.
- Beat in flour.
- Add eggs one at a time, beating to blend after each addition.
- Beat in cream and both extracts.
- Stir in 2 cups coconut.
- Transfer filling to crust. Drizzle melted chocolate over filling. Using a small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan.
- Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
- Remove cake from water. Cool on rack.
- Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight.
- Let stand at room temperature 30 minutes before serving.
- Release springform pan sides. Transfer cake to platter.
- Sprinkle additional coconut around top edge of cake.
Attribution
Bon Appetit magazine - February 1996
