Almond Coconut Cheesecake
|Almond cookie crumbs/Vanilla wafer||1 Cup (16 tbs) (Chinese Type)|
|Sweetened flaked coconut||1⁄2 Cup (8 tbs) (Or Shredded)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled|
|Cream cheese||1 Pound, softened|
|Sugar||1 Cup (16 tbs)|
|Unsweetened coconut milk||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Toasted sweetened flaked coconut||1⁄2 Cup (8 tbs) (Or Shredded, For Garnish)|
1. Preheat the oven to 325°. Combine the crust ingredients in a medium bowl until well blended. Press into the bottom of a greased 8-inch springform pan. Bake for 15 minutes and let stand until cool. Leave the oven on.
2. While the crust cools, beat the cream cheese, sugar, and cornstarch in the large bowl of an electric mixer until soft and smooth. Beat in the eggs, one at a time. Add the coconut milk, sour cream, and vanilla and almond extracts and slowly beat just until blended (do not over-beat). Pour the filling into the prepared crust and place the pan on a cookie sheet. Bake until the edges of the cake begin to brown and a knife inserted halfway into the center comes out clean, about one hour. The center will still be slightly jiggly. Turn off the oven, leave the oven door slightly ajar, and allow the cheesecake to cool for 1 hour. Let it cool on a rack to room temperature. Cover and refrigerate for up to 2 days.