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Coconut chocolate cheesecake
Yield: 10 servings
| 1 |
cup |
Grham Cracker Crumbs |
| 3 |
tablespoon |
Margarine, Melted |
| 2 |
tablespoon |
Margarine |
| 1 ¼ |
cup |
Sugar |
| 5 |
each |
Large Eggs |
| 1 |
cup |
Sour Cream |
| 2 |
tablespoon |
Brandy |
| 3 |
tablespoon |
Sugar |
| 2 |
ounce |
Unsweetened Baking Chocolate |
| 16 |
ounce |
Cream Cheese, Softened |
| ¼ |
teaspoon |
Salt |
| 1 ⅓ |
cup |
Flaked Coconut |
| 2 |
tablespoon |
Sugar |
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low
heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate mixture and coconut; pour
over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill
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