Coconut Cheesecake

Recipe Ingredients

1 cup	93g / 3.3oz	Coconut macaroon cookie crumbs
1 cup	198g / 7oz	Butter cookie crumbs
1/2 cup	99g / 3.5oz	Melted butter
3 lbs	1362g / 48oz	Cream cheese - softened
1 cup	198g / 7oz	Sugar
6		Eggs
1 cup	237ml	Coco Lopez milk
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Vanilla
1 1/2 cups	139g / 4.9oz	Fresh shredded coconut - (available in
		The freezer section)
2 cups	474ml	Lemon Curd Anglaise Sauce - see * Note
		Whipped cream
		Fresh mint sprigs

Recipe Instructions

* Note: See the "Lemon Curd Anglaise Sauce" recipe which is included in this collection.

Preheat the oven to 350 degrees.

Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Cool the cake completely before cutting. Slice the cheesecake into twelve slices and serve with the Lemon Curd Anglaise Sauce, whipped cream and fresh mint sprigs.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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