1 c Coconut macaroon cookie
Crumbs
1 c Butter cookie crumbs
1/2 c Melted butter
3 lb Cream cheese, softened
1 c Sugar
6 Eggs
1 c Coco Lopez milk
1/2 c Flour
1/2 ts Salt
1 ts Vanilla
1 1/2 c Fresh shredded coconut
(available in the freezer
Section)
2 c Lemon Curd Anglaise sauce,
Recipe follows
Whipped cream
Fresh mint sprigs
Preheat the oven to 350 degrees.
Combine the cookie crumbs and the butter. Mix well and press into a
10-inch springform pan. 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. 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 loosed the sides from the
pan. This will prevent the cake from spiting down the center. Cool
the cake completely before cutting. Slice the cheesecake into twelve
slices and serve with the Lemon Curd Anglaise, whipped cream and
fresh mint sprigs.
Yield: 12 servings
EMERIL LIVE SHOW #EMIA73
Yields
4 servings
