Ingredients
- 1 cup coconut macaroon cookie crumbs
- 1 cup butter cookie crumbs
- 1/2 cup melted butter
- 3 pounds cream cheese, softened
- 1 cup sugar
- 6 eggs
- 1 cup Coco Lopez milk
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups fresh shredded coconut (available in the freezer section)
- 2 cups Lemon Curd Anglaise sauce, recipe follows
- Whipped cream
- Fresh mint sprigs
Directions
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
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By scbuckeye59
on November 23, 2012
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This was awesome! It does make a large cheesecake, so you definitely need a 10-inch springform. The next time I make this, I will skip the butter cookies and use all coconut cookies for the crust. I cut back 2 T. on the butter for the crust; next time, I will cut back another tablespoon. I would recommend baking at a lower temp--I started it out at the 350 specified in the recipe, and then reduced the oven temp to around 275-300. My "old standby" cheesecake recipe calls for baking at 275 degrees for 70 minutes, then turning the oven off and leaving the cheesecake in for another hour. I served it with cherry pie filling. I will make this again; but, due to the ingredients, this is once-a-year item. Thanks, Emeril!
By beachgirl725_13...
Wyoming, 62
on July 27, 2011
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I love cheesecake and i make it often. I made this one for my boyfriends birthday and we could not eat it. The recipe was too large and the texture and flavor was not good. I was very disappointed.
By eveloftus1102
austin, 83
on January 15, 2011
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i make cheesecakes all the time and i have to say that this cheesecake is very good and easy. my cheesecakes are always thick not the thin that you normally see and they always come above the rim but when they cool they come down a bit and it gives me a nice flat layer to put fruit or a glaze...with cheesecake you need to be patient. thanks emeril i always like trying your recipes. as does my family
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