iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shrimp Courtbouillon with Rice

Ingredients:
1 (1-lb) can whole tomatoes in juice
5 cups white fish stock
1 1/4 lb medium shrimp in shell (31 to 35 per lb), peeled, reserving shells
2 1/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
1 cup finely chopped onion (1 medium)
3/4 cup finely chopped green bell pepper (1/2 medium)
2 garlic cloves, minced
2 1/4 cups water
1/4 teaspoon cayenne, or to taste
2/3 cup long-grain white rice
1 1/2 cups thinly sliced scallion greens (from 2 bunches)

Instructions:
Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes.
While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens.
Divide rice among soup plates, then ladle in courtbouillon with shrimp.
Shaved Fennel, Radish, and Grapefruit Salad

Ingredients:
1/3 cup olive oil
2 tablespoons fennel seeds, lightly crushed
4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
1 lb radishes (about 1 1/2 lb total with greens), trimmed
4 pink or red grapefruits
1 medium garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
a Japanese Benriner or other adjustable-blade slicer

Instructions:
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Hazelnut and Olive Rugelach

Ingredients:
1/3 cup hazelnuts (1 1/2 oz)
1 cup all-purpose flour plus additional for dusting
3/4 teaspoon dried thyme
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese, softened
1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped
4 (17- by 12-inch) sheets parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very finely chop.
Whisk together flour, thyme, pepper, and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and mix at low speed until a soft dough forms. Gather dough into a ball, then halve dough and wrap each half in plastic wrap. Flatten each half (in plastic wrap) and form each half into a 4-inch disk. Chill until firm, about 6 hours. Bring dough tocool room temperature (this will take 15 to 20 minutes) before rolling out.
Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick). Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough. Sprinkle hazelnuts and olives evenly over rounds of dough, then reposition top sheets of parchment on dough and press gently to help nuts and olives adhere.
Remove and discard top sheets of parchment and cut each round into 16 wedges. Beginning with shortest side of 1 wedge, roll up dough as tightly as possible toward pointed end and transfer to an unlined large baking sheet. Repeat procedure with remaining wedges of dough. (If dough becomes too soft to roll up, chill until firmer.)
Bake until golden, 20 to 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.
Red Pepper Stacks

Ingredients:
About 10 slices pumpernickel bread
2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry
1/2 cup almond slices, lightly toasted
1 (5.2-oz) package garlic-herb cheese such as Boursin, at room temperature
1 tablespoon finely chopped fresh parsley
1 teaspoon finely grated lemon zest
1/2 teaspooon black pepper
a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.
Cut 48 rounds from red peppers with 1 1/4-inch cutter.
Reserve 48 almond slices for garnish, then chop remainder.
Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.
Put 1/4 teaspoon cheese mixture onto each toast, then top with a pepper round, pressing down lightly. Mound 1/4 teaspoon more cheese mixture onto each pepper round and garnish with an almond slice.
Radish Flowers

Ingredients:
20 small radishes with leafy tops

Instructions:
Trim radish tops, leaving 2 inches of stems with leaves attached. Trim roots, then wash radishes, cleaning well around stem end. Holding onto stem end of 1 radish and working with a sharp paring knife, carve a 1/8-inch-thick slice down one side, starting at root end, following shape of radish, and ending within 1/4 inch of stem to form a "petal" (do not cut all the way through). Make 2 more cuts around radish, turning it each time and leaving an equal amount of space between cuts, for a total of 3 petals. Repeat with remaining radishes.
Soak radishes in a large bowl of ice and cold water at least 1 hour (to open "flowers"). Transfer radishes to paper towels to drain.
Spicy Toasted Pecans

Ingredients:
3 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, or to taste
2 1/2 cups pecan halves (10 oz)

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.
Oysters Rockefeller

Ingredients:
3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped
1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
3 tablespoons finely chopped scallion greens
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons minced celery
3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
3 1/2 tablespoons unsalted butter
1 teaspoon Pernod or other anise-flavored liquor
Pinch of cayenne
3 bacon slices
About 10 cups kosher salt for baking and serving (3 lb)
20 small oysters on the half shell
oysters picked over for shell fragments and shells scrubbed well

Instructions:
Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.
Put oven rack in middle position and preheat oven to 450°F.
While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.
Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.
Olive Tomato Squares

Ingredients:
1/4 cup well-stirred prepared basil pesto, 6 slices firm white sandwich bread, crusts discarded, 1/3 cup pitted Kalamata olives, slivered, 1/4 cup drained oil-packed sun-dried tomatoes, chopped, 1 tablespoon chopped fresh parsley

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.
Mushrooms with Garlic Butter

Ingredients:
3 slices firm white sandwich bread, crust discarded and bread cut into 1/4-inch cubes (1 1/4 cups)
3 tablespoons unsalted butter
1 tablespoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb small white mushrooms
2 tablespoons finely chopped fresh flat-leaf parsley

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Toast bread cubes in a shallow baking pan in oven, stirring once, until golden and crisp, 6 to 8 minutes. Meanwhile, melt butter with garlic, salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch square baking dish and toss with garlic butter.
Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes.
Just before serving, toss mushrooms with parsley and croutons.
Chicken Satay Bites

Ingredients:
2 (6-inch) pita loaves with pockets, each cut into 8 wedges
2 tablespoons vegetable oil
1/4 cup crunchy peanut butter
1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon chopped peeled fresh ginger
1/2 teaspoon Tabasco or other hot sauce
1/4 teaspoon salt
2 cups shredded cooked chicken
warm (1/2 lb; preferably dark meat with skin)

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.
Spanish Olive and Cream Cheese Canapes

Ingredients:
10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped
1/4 cup finely chopped scallion
1/4 cup finely chopped red bell pepper
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
a 1 1/2-inch round cookie cutter; a Microplane rasp

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
Preheat broiler.
Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.
Toasted-Pecan Pie

Ingredients:
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
3 cups pecans (about 10 ounces), divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/4 teaspoon salt
Lightly sweetened whipped cream

Instructions:
Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.
Caramel-Pumpkin Pie with Mincemeat Ice Cream

Ingredients:
1 1/3cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled lard, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
2/3 cup sugar
2 tablespoons water
2 tablespoons unsalted butter
3/4 cup half and half
2/3 cup whipping cream
2 large eggs
1 large egg yolk
1 cup canned pure pumpkin
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Mincemeat Ice Cream

Instructions:
Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.
Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Ingredients:
Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
4 teaspoons (packed) dark brown sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tablespoons dark rum
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
4 cinnamon sticks

Instructions:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
Rice Pudding with Persimmons and Dried Cranberries

Ingredients:
2 medium-size ripe Hachiya persimmons, 3 1/2 cups whole milk, 2/3 cup arborio rice, 1/4 cup honey, 3 tablespoons sugar, 1 1/2 teaspoons grated orange peel, 1/4 teaspoon salt, 1/2 cup dried cranberries

Instructions:
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Old-Fashioned Gingerbread with Molasses Whipped Cream

Ingredients:
1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons mild-flavored (light) molasses
2 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chilled whipping cream, divided
3/4 cup boiling water

Instructions:
Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.
Coconut-Sweet Potato Cheesecake

Ingredients:
4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons (packed) golden brown sugar
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 large egg
2 tablespoons whipping cream
Powdered sugar
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 large eggs
1 15-ounce can sweetened cream of coconut (such as Coco López)*
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
Additional sweetened flaked coconut
toasted

Instructions:
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
*Available in the liquor section of most supermarkets.