Coconut Cheesecake

12 Servings

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Coconut Cheesecake Ingredients

1 c Coconut macaroon cookie	1/2 c Flour
1 c Butter cookie crumbs	1/2 ts Salt
1/2 c Melted butter	1 ts Vanilla
3 lb Cream cheese; softened	1 1/2 c Fresh shredded coconut -;
1 c Sugar	2 c Lemon Curd Anglaise Sauce;
6 Eggs	Whipped cream
1 c Coco Lopez milk	Fresh mint sprigs

Instructions for Coconut Cheesecake

* Note: See the "Lemon Curd Anglaise Sauce" recipe which is included in this collection. 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 loosen 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 Sauce, whipped cream and fresh mint sprigs. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-15-1997 Recipe by: Emeril Lagasse

Main Ingredient: Cream CheeseCuisine: Uncategorized