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Ingredientes
- 1 1/2 c. graham cracker crumbs
- 1 1/2 c. flaked unsweetened coconut toasted
- 1/2 c. sliced almonds (2 ounce) toasted
- 1/4 c. sugar
- 1/2 c. unsalted butter -- melted
- 4 pkt cream cheese (8 ounce) softened
- 1 c. sugar
- 4 lrg Large eggs
- 1 c. flaked sweetened coconut toasted
- 1 Tbsp. coconut extract
- 1 c. sliced almonds -- toasted
- 1 c. chocolate chips
- 1 c. cream (heavy)
- 1 1/2 tsp vanilla extract
Direcciones
- For crust: preheat oven to 350 degrees. Wrap outside of 9-inch diameter springform pan with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add in butter and process till moist crumbs form. Press mix onto bottom and 1-inch up sides of pan. Bake crust till set and beginning to brown (about 12 min). Cold. Reduce oven temperature to 325 degrees. For filling: using electric mix, beat cream cheese and sugar in large bowl till smooth. Add in Large eggs one at a time, beating just till blended after each addition. Fold in coconut and extract. Mix in almonds. Transfer filling to crust. Bake till cake is puffed and no longer moves when pan is shaken (about 1 hour 15 min). Cold completely on rack. Glaze: combine 1 c. chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat till smooth. Cold till glaze begins to thicken but can still be poured (about 30 min). Pour glaze over cooled cake. Spread proportionately. Refrigeratecake overnight.
- Run small knife around sides of cake to loosen. Release pan sides.
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