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Receta Coconut Chocolate Cheesecake

Name: Coconut Chocolate Cheesecake
Ingredients: 1 c. Graham Cracker Crumbs; 3 Tbsp. Sugar; 3 Tbsp. butter, Melted; 2 ounce Unsweetened Baking Chocolate; 2 Tbsp. butter; 16 ounce Cream Cheese, Softened; 1 1/4 c. Sugar; 1/4 tsp Salt; 5 lrg Large eggs; 1 1/3 c. Flaked Coconut (3.5 ounce Can); 1 c. Lowfat sour cream; 2 Tbsp. Sugar; 2 Tbsp. Brandy

de Global Cookbook

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Ingredientes

1 c. Graham Cracker Crumbs
3 Tbsp. Sugar
3 Tbsp. butter, Melted
2 ounce Unsweetened Baking Chocolate
2 Tbsp. butter
16 ounce Cream Cheese, Softened
1 1/4 c. Sugar
1/4 tsp Salt
5 lrg Large eggs
1 1/3 c. Flaked Coconut (3.5 ounce Can)
1 c. Lowfat sour cream
2 Tbsp. Sugar
2 Tbsp. Brandy

Direcciones

Combine crumbs, sugar and butter; press onto bottom of 9 inch spring-form pan. Bake at 350 degrees F., 10 min. Heat chocolate and butter over low heat; stirring till smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer 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 degrees F., 55 to 60 min or possibly till set.
Combine lowfat sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 min. Loosen cake from rim of pan; cold before removing rim of pan. Chill.