Almond Joy Cheesecake
Despite my pleas and prayers for my dear friend Lage to make this for me, we made it together. Typically when I make a cheesecake I let it set over night and slice a small or not so small piece for breakfast. Today was a little different though. I decided to opt out of having some for breakfast and wait until my friends arrived after lunch for the tasting.
I have to say I read the reviews AFTER I made the cheesecake so I was a bit uneasy about not having tried it before my friends showed up. There were some horrible reviews from http://www.epicurious.com/ . Then again there were some wonderful reviews as well. This made me nervous!! I wasn’t sure what to expect.
Friends arrived coffee was made and we let indulgence over take us. I had my fingers crossed…. All was well!
This cheesecake is ginormo! It will feed the multitudes!!
Almond Joy Cheesecake
adapted from Bon Appétit | February 1998
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted (about 2 ounces)
1/4 cup Splenda
1/2 cup (1 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 cup Sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
1/c mini chocolate chips
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract
For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F. I forgot to add the almonds to the food processor…:) so after the crust came out of the oven we just sprinkled some on the crust.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds and mini chocolate chips. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Run small knife around sides of cake to loosen. Release pan sides
I did use splenda instead of sugar and I added chocolate to the filling.
~ Have a happy mouth!
Read More: www.epicurious.com