Cheesecake Recipes




Coconut Choco Cheesecake
Serving Size: 10

Ingredients:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
2 ounces unsweetened baking chocolate
2 tablespoons margarine
16 ounces cream cheese, softened
1 1/4 cups sugar
1/4 teaspoon salt
5 large eggs
1 1/3 cups flaked coconut (3.5 oz can)
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy


Cooking Directions:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and
margarine over low heat; stirring until smooth. Combine cream cheese,
sugar and salt; mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend
in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F.,
55 to 60 minutes or until set. Combine sour cream, sugar and brandy;
spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.





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