Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chocolate Coconut Cheesecake
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- #37839
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 ounces (1 ounce size) unsweetened baking chocolate
2 tablespoons butter
2 packages (8 ounce size) cream cheese, softened
1 1/4 cup sugar
1/4 teaspoon salt
5 eggs
1 1/3 cup coconut flakes
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy
directions
Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Melt chocolate and butter over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at medium 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 for 50 minutes. Reduce oven to 300 degrees F.
Mix sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 minutes. Loosen cake from rim of pan.
Completely cool before removing rim. Refrigerate. Garnish this with toasted coconut flakes.
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nutrition data
Nutritional data has not been calculated yet.
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