RecipesMagazine

Almond Joy" Cheesecake

Almond Joy
This recipe serves 10. One serving contains 982 calories, 16g of protein, and 70g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have heavy cream, eggs, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

1
Preheat oven to 350F. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil.
Ingredients you will need
Graham Cracker CrumbsGraham Cracker Crumbs
AlmondsAlmonds
ButterButter
CrustCrust
SaltSalt
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Aluminum FoilAluminum Foil
SpatulaSpatula
BowlBowl
OvenOven
2
Bake for 10 minutes. Cool on a wire rack. Leave foil on.
Equipment you will use
Wire RackWire Rack
OvenOven
Aluminum FoilAluminum Foil
3
Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (
Ingredients you will need
Cream Of CoconutCream Of Coconut
Cream CheeseCream Cheese
VanillaVanilla
SugarSugar
EggEgg
SaltSalt
Equipment you will use
Hand MixerHand Mixer
BowlBowl
4
Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.)
Ingredients you will need
Cream Of CoconutCream Of Coconut
Equipment you will use
BowlBowl
5
Pour filling onto crust.
Ingredients you will need
CrustCrust
6
Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
Ingredients you will need
WaterWater
Equipment you will use
Springform PanSpringform Pan
Roasting PanRoasting Pan
7
Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil.
Equipment you will use
Springform PanSpringform Pan
Roasting PanRoasting Pan
OvenOven
Aluminum FoilAluminum Foil
8
Let cake cool on a wire rack for 1 hour.
Equipment you will use
Wire RackWire Rack
9
Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
1
Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth.
Ingredients you will need
Cream Of CoconutCream Of Coconut
Heavy CreamHeavy Cream
ChocolateChocolate
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
Let it cool.
3
Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula.
Equipment you will use
Offset SpatulaOffset Spatula
4
Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.
Ingredients you will need
Sliced AlmondsSliced Almonds
ChocolateChocolate
CoconutCoconut
Equipment you will use
KnifeKnife
Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 30 m.
Servings10
Health Score10
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