From: sborders@nyx.cs.du.edu (Scott Borders)
Subject: RECIPE:  Coconut Candy Bar Cheesecake
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Date: Fri, 11 Sep 92 17:02:12 GMT

I tried this cheescake recipe over the weekend.  If you like chocolate 
(who doesn't?) and coconut, you have got to give this one a try.  It has 
a chocolate cookie crust, chocolate cheescake center, and a cream cheese 
and coconut topping.

Taken from September's issue of 'Bon Appetit'; reprinted without 
permission (apologies to the magazine's editor :-).


COCONUT CANDY BAR CHEESECAKE
----------------------------

12 servings

INGREDIENTS
    CRUST:
        26 chocolate wafer cookies (about 6 oz.), broken into pieces
        1 cup lightly packed sweetened flaked coconut
        1/4 cup sugar
        1/4 cup (1/2 stick) chilled unsalted butter, diced

    FILLING:
        5 ounces unsweetened chocolate, finely chopped
        1 pound cream cheese, room temperature
        1 3/4 cups sugar
        3 tablespoons light corn syrup
        1 teaspoon vanilla extract
        1 large egg, room temperature
        2 large egg yolks, room temperature

    TOPPING:
        3 cups lightly packed sweetened flaked coconut (about 8 ounces)
        6 tablespoons sour cream
        2 ounces cream cheese, room temperature
        1/4 cup powdered sugar
        1/4 cup canned cream of coconut (such as Coco Lopez)
        1/4 teaspoon (scant) imitation coconut extract

        1/3 cup sweetened flaked coconut, toasted

FOR CRUST:  Postition rack in center of oven and preheat to 350' F.
Wrap outside of 9-inch springform pan with 2 3/4 inch-high sides  with
heavy-duty foil.  Coarsely grind cookies, coconut and sugar in processor.

Add butter and process until moist crumbs form.  Press firmly onto bottom

and 2 inches up sides of pan.   Bake crust 10 minutes.  Cool crust on rac
.
Maintain oven temperature.

FOR FILLING:  Stir chocolate in top of double boiler over simmering water

until melted and smooth.  Cool.

Blend cream cheese and sugar in processor until thoroughly combined.  
Add melted chocolate, corn syrup, and vanilla and blend, scraping down
sides occasionally.  Add egg and egg yolks and blend 5 seconds.  Scrape
down sides and blend 5 seconds.  Spoon batter into crust.

Bake cheesecake until outer 2 inches are puffed and set and center is onl

softly set, about 40 minutes.  Transfer cheesecake to rack; cool 5 minute
.  
Maintain oven temperature.

MEANWHILE, PREPARE TOPPING:  Blend 3 cups coconut, sour cream, cream 
cheese, powdered sugar, cream of coconut, and extract in processor until 
coconut is finely chopped, scraping down sides of bowl occasionally, abou
 
1 minute.

Gently press to flatten any raised edges of cheesecake filling.  Spoon 
topping over and spread gently to cover filling.  Bake until topping is 
just set and coconut just begins to brown, about 20 minutes.  Transfer 
cheesecake to rack.  Using small sharp knife, cut around cake to loosen 
crust from pan sides.  Cool.  Refrigerate cheesecake until very cold, abo
t 
4 hours.  (Can be prepared 2 days ahead.  Cover and keep refrigerated.)

Sprinkle toasted coconut over cake.

(end of recipe)


Notes:
------

I did not have access to chocolate wafer cookies, unsalted butter, or cre
m 
of coconut.  I substituted Oreo cookies (centers scraped out), lightly 
salted butter, and heavy whipping cream respectively.  I doubled the amou
t 
of coconut extract to compensate the flavor of the absent cream of coconu
.  
Apparently, none of these shortcomings made a difference; the cheesecake 
got raves from those I served it to.

Also, I did not seem to have enough of the crust mixture to press 2 inche
 
up the sides of the pan, as directed in the recipe.  Rather than worry 
about it, I just covered the bottom of the pan and left the sides empty. 

Personally, I thought that this presentation (no sides for the crust) was

more attractive than that shown in the magazine.

A warning:  make sure to follow the instructions for wrapping the 
springform pan with foil.  I did, and I *still* got melted butter on the 
bottom of the oven.  This was, IMHO, a small price to pay for this 
cheesecake.  It's killer good.  Enjoy!

                                  Scott


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Subject: RECIPE:  Coconut Candy Bar Cheesecake




 
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