The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Chocolate Coconut Almond Cheesecake


CHOCOLATE COCONUT ALMOND CHEESECAKE
Restaurant Recipe

Serves 12

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup flaked coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted
 
Filling:
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 eggs, lightly beaten
1 cup flaked coconut
 
Glaze:
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
 
Topping:
toasted shaved coconut
chopped almonds, optional

Preheat oven to 350 degrees. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees. In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring frequently.






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