Coconut Choco Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Grham Cracker Crumbs,
3 tbsp: Sugar,
3 tbsp: Margarine, Melted
2 ounce: Unsweetened Baking Chocolate,
2 tbsp: Margarine,
16 ounce: Cream Cheese, Softened
1 1/4 cup: Sugar,
1/4 tsp: Salt,
5 each: Large Eggs,
1 1/3 cup: Flaked Coconut, 3.5 oz Can
1 cup: Sour Cream,
2 tbsp: Sugar,
2 tbsp: Brandy,
Directions:
Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.
Source from luhu.jp
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.
Source from luhu.jp