Tropical coconut cheesecake - bon appetit

12 servings

Ingredients

Quantity Ingredient
9 Whole graham crackers (each with 4 sections)
3 tablespoons Golden brown sugar
2½ tablespoon (or more) dark rum
1½ pounds Chilled light cream cheese
1 cup Packed golden brown sugar
3 larges Eggs
1 teaspoon Imitation coconut extract
1 cup Light sour cream
2 tablespoons Sugar
1½ tablespoon Dark rum
3 Mangoes, peeled, pitted, sliced
Apricot jam (glaze)

Directions

CRUST

FILLING

TOPPING

FOR CRUST: Preheat oven to 350F. Finely grind graham crackers with sugar in processor. Add 2½ T rum and process until crumbs are just moist, adding more rum by ½ teaspoonfuls if mixture is dry. Using paper towel as aid, press crumb mixture onto bottom of 9 inch-diameter springform pan with 2 ¾ inch-high sides. Bake crust until dry and slightly puffed, about 12 minutes. Cool on rack.

Maintain oven temperature.

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 extract. Pour filling into crust.

Bake cake until filling begins to puff and crack around edges and center moves only slightly when shaken, about 40 minutes. Remove cake from oven; maintain oven temperature.

FOR TOPPING: Mix sour cream, sugar and rum in small bowl. Spread topping evenly over hot cheesecake. Bake 5 minutes. Transfer cake to rack and cool completely. Cover cake with foil and refrigerate overnight.

Run knife around pan sides to loosen cake. Release pan sides. Overlap mango slices decoratively atop cake. Stir jam in small saucepan over low heat until melted. Brush jam over fruit.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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