Coconut almond cheesecake

Name: Coconut almond cheesecake
Total time: 45 min
Yield: 8 servings
Ingredients: 8 servings pie crust; 126 ml graham cracker crumbs; 127.5 g sweetened coconut; 56.7 g almond flakes; 50 g sugar; 113.5 g unsalted butter; 226.8 g cream cheese; 4 large free range eggs; 1 Tbsp coconut extract; 180 ml semi sweet chocolate chips; 178.5 ml whipping cream; 1.5 tsps vanilla extract

A delicious Coconut Almond Cheesecake recipe that covers 19% of your daily requirements of vitamins and minerals. It is perfect for a special occasion or holiday dessert. Similar recipes include Chocolate Coconut Almond Cheesecake and Chocolate-Glazed Coconut Almond Cheesecake.

Ingredients

pie crust

8 servings

graham cracker crumbs

126 ml

sweetened coconut

127.5 g

almond flakes

56.7 g

sugar

50 g

unsalted butter

113.5 g

cream cheese

226.8 g

free range eggs

4 large

coconut extract

1 Tbsp

semi sweet chocolate chips

180 ml

whipping cream

178.5 ml

vanilla extract

1.5 tsps

Method

For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in food processor.
Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.
Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Add eggs 1 at a time, beating just until blended after each addition.
Mix in coconut and extract . Fold in almonds.
Transfer filling to crust.
Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

Nutrition:

1084 kcal

Carbs

99 g

Fat

71 g

Protein

15 g

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