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Receta Chocolate Coconut Cheesecake

Name: Chocolate Coconut Cheesecake
Ingredients: 1 c. Crumbs (I like the chocolate wafers with this); 3 Tbsp. Sugar; 3 Tbsp. Butter, melted; 2 sqr unsweetened baking chocolate (these are 1-oz squares); 2 Tbsp. Butter; 2 pkt (8-oz) cream cheese, softened; 1 1/4 c. Sugar; 1/4 tsp Salt; 5 x Large eggs; 1 1/3 c. Coconut flakes (about 3 1/2 ounces); 1 c. Lowfat sour cream; 2 Tbsp. Sugar; 2 Tbsp. Brandy

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Ingredientes

1 c. Crumbs (I like the chocolate wafers with this)
3 Tbsp. Sugar
3 Tbsp. Butter, melted
2 sqr unsweetened baking chocolate (these are 1-oz squares)
2 Tbsp. Butter
2 pkt (8-oz) cream cheese, softened
1 1/4 c. Sugar
1/4 tsp Salt
5 x Large eggs
1 1/3 c. Coconut flakes (about 3 1/2 ounces)
1 c. Lowfat sour cream
2 Tbsp. Sugar
2 Tbsp. Brandy

Direcciones

Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350F for 10 min.
Heat chocolate and butter over low heat, stirring till smooth. Cold. Beat cream cheese, sugar and salt at medium till well blended. Add in Large eggs, one at a time, mixing well after each addition. Blend in chocolate mix and coconut. Pour over crust. Bake at 350 for 50 min.
Reduce oven to 300F.
Mix lowfat sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 min. Loosen cake from rim of pan. Completely cold before removing rim. Chill.
I garnish this with toasted coconut flakes.