Name: Triple Coconut Cheesecake
Yield: 4 servings
Ingredients: 3 oz coconut macaroons; 4 oz graham crackers, broken; 6 tbsp (3/4 stick) butter, melted; 1 pkg (8 oz) cream cheese, softened; 1/2 cup sugar; 1 1/4 cups sour cream; 2 tbsp coconut-flavored liqueur; 1 cup coconut milk; 1/2 cup flaked coconut, toasted; 1/4 cup cornstarch; 3 None eggs; 4 oz semi-sweet chocolate, broken into pieces; 4 tbsp (1/2 stick) unsalted butter, chopped

Servings: 4 persons

3 oz coconut macaroons
4 oz graham crackers, broken
6 tbsp (3/4 stick) butter, melted
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 1/4 cups sour cream
2 tbsp coconut-flavored liqueur
1 cup coconut milk
1/2 cup flaked coconut, toasted
1/4 cup cornstarch
3 None eggs
4 oz semi-sweet chocolate, broken into pieces
4 tbsp (1/2 stick) unsalted butter, chopped

1
Process macaroons and graham crackers until fine crumbs form. Add melted butter; process until combined. Press mixture over bottom and sides of 10-inch springform pan. Place on baking pan; refrigerate for 30 mins.
2
Preheat the oven to 325u00b0F. Beat cream cheese, sugar, sour cream, liqueur, coconut milk, coconut and cornstarch in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour over crust in pan.
3
Bake for 1 hour. Turn off oven; cool cheesecake in oven with door ajar. Refrigerate for 3 hours, or overnight.
4
Melt chocolate and unsalted butter in small saucepan on low heat until smooth. Refrigerate until mixture is spreadable.
5
Spread over cheesecake; let stand for 20 mins before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Triple Coconut Cheesecake

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