White choc-coconut cheesecake 1

12 servings

Ingredients

Quantity Ingredient
1 cup CHOCOLATE WAFER CRUMBS
½ cup MACADAMIA NUTS, COARSELY GROUND
½ cup SWEETENED COCONUT, LIGHTLY TOASTED
3 tablespoons ALL-PURPOSE FLOUR
1 cup MILK
¾ cup SWEETENED COCONUT, LIGHTLY TOASTED
1½ pounds CREAM CHEESE, ROOM TEMP
¾ cup GRANULATED SUGAR
2 tablespoons CORNSTARCH
½ cup CHOCOLATE WAFER CRUMBS
CONFECTIONERS' SUGAR
¼ cup SWEETENED COCONUT, LIGHTLY TOASTED
5 tablespoons UNSALTED BUTTER, MELTED
½ teaspoon SALT
2 tablespoons UNSALTED BUTTER, CUT INTO SMALL PIECES
3 LARGE EGGS
1 teaspoon VANILLA EXTRACT
2 teaspoons DARK RUM
6 ounces WHITE CHOCOLATE, CUT INTO 1/8-INCH CHUNKS
WHITE CHOCOLATE CURLS

Directions

CHOC MACADAMIA NUT CRUST

COCONUT TOPPING

FILLING

GARNISH (OPTIONAL)

Make the chocolate macadamia nut crust: Position a rack in the center of the oven and preheat to 350 degrees F.

Remove the side from a 9-by-3-inch spring form cake pan. Trim a 9-inch

cardboard cake circle so that it fits within the curved lip of the bottom of the springform pan. Cover the bottom of the pan with a piece

of aluminum foil, leaving a 2-inch overhang all around the edge.

Carefully attach the side of the pan. (Lining the bottom of the pan this

way will give the cheesecake an even flat base, making it easy to remove

from the pan.)

In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut. Add the melted butter and mix well.

Press the mixture evenly onto the bottom of the prepared pan.

Bake for 10 to 12 minutes until the crust is puffy and bounces back when

gently pressed with a finger. Cool on a wire rack.

Prepare the coconut topping:

In a medium bowl, using a wire whisk, stir together the toasted coconut,

flour and salt. Add the butter cubes and with your fingers toss to distribute thoroughly. Chill until ready to bake the cheesecake.

Continued.........

Submitted By CHARLENE DEERING On 03-13-95

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