Ever wish that you could transform your preferred piece of candy into an ideal sweet? I do! My most loved is Almond Happiness. This Almond Delight Cheesecake is the ideal form of that piece of candy and flawless to serve on Valentine's day! I am offering this cheesecake recipe to you today.
It is stacked with almonds and coconut. I toasted the coconut, and it includes extraordinary flavor and crunch. It also has coconut in the outside layer, which includes another profundity of flavor. I also included some coconut and cut almonds to the top for embellish. So yummy!
Also try our recipe Almond Joy Cookies
This Almond Coconut Cheesecake is a flat out diet buster. I'm grieved. I made it for Christmas, and I just couldn't stand by any more extended to share it. It is debauchedly delectable and I was in paradise with each nibble!
INGREDIENTS
CRUST:
- 1 1/2 cups finely crushed Oreo crumbs (I use my food processor)
- 1/2 cup sweetened flaked coconut
- 1/4 cup sugar
- 1/4 cup melted butter
- 4 8 oz pkgs cream cheese, softened to room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 1/2 tsp coconut extract
- 1/2 tsp vanilla
- pinch of salt
- 1/2 cup sweetened flaked coconut, toasted and cooled
- 1/2 cup sliced almonds, toasted and cooled
- 6 Tbsp whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp vanilla
- 1/4 cup sweetened flaked coconut, toasted and cooled
- 1/4 cup sliced almonds, toasted and cooled
INSTRUCTIONS
- For crust: Preheat oven to 350°. Combine Oreo crumbs, coconut, sugar, and butter. Press the crumb mixture into the bottom and about an inch up the sides of a 9" springform pan.
- Place pan on a cookie sheet with sides. Bake for about 10 minutes.
- Filling: Beat cream cheese till smooth. Add sugar and beat till creamy. Lightly beat in the eggs, extracts, and salt till thoroughly combined. Fold in the coconut and almonds.
- Pour mixture on top of the crust. Turn oven down to 325° and bake for about 75 more minutes or until the outer 2 1/2" is set. Remove from oven and cool completely on a cooling rack.
- Topping: Heat cream in a glass bowl in the microwave until hot but not boiling. Add chocolate chips and vanilla. Let sit for about a minute, then stir till smooth.
- Pour over the top of the cheesecake, letting some drip down the sides. Sprinkle toasted coconut in the middle and toasted almonds around the edges. Chill till set.
- Store leftovers covered in the refrigerator. It is even better the next day!
Read more our recipe : Raspberry Mint Limeade
Source : https://bit.ly/36cewM1
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