"ALMOND JOY" CHEESECAKE
Steps:
- 1. Preheat oven to 350ºF. 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. Bake for 10 minutes. Cool on a wire rack. Leave foil on. 2. 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. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan. 3. 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. Let cake cool on a wire rack for 1 hour. 4. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours. 5. Make topping: 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. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. 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.
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Hamza muzamil
[email protected]This cheesecake was a disaster! The crust was crumbly and the cheesecake filling was runny. I followed the recipe exactly, so I'm not sure what went wrong. I would not recommend this recipe to anyone.
ms najminbabu
[email protected]I thought this cheesecake was just okay. The almond crust was a little too dry for my taste, and the cheesecake filling was a bit too dense. I also found the coconut-chocolate ganache to be a bit too sweet. Overall, I was disappointed with this recip
Umahi Philip
[email protected]This is one of the best cheesecakes I have ever had. The flavors are amazing, and the texture is perfect. I will definitely be making this again and again.
eslam shaheen
[email protected]I made this cheesecake for a party and it was a total showstopper! Everyone loved it, and I got so many compliments. The cheesecake was creamy and delicious, and the almond-chocolate combination was perfect. I highly recommend this recipe!
bright ighodaro
[email protected]This Almond Joy cheesecake was a huge hit! It was incredibly rich and creamy, with the perfect amount of sweetness. The almond crust was a nice touch, and the coconut-chocolate ganache on top was to die for. I'll definitely be making this again!