It is slightly time consuming, so be sure to make it the day before you want to serve it so it can chill overnight. Sometimes I forget this and we have an almost set cheesecake for husband's birthday. So remember, remember!
Triple Coconut CheesecakeMakes one 9 or 10 inch cheesecake
3 1/2 oz coconut macaroons
4 oz vanilla wafers
1 stick butter (1/2 cup), melted
8 oz cream cheese, softened
1/2 c sugar
1 1/4 c sour cream
3 Tablespoons coconut flavored rum *see notes below for non-alcoholic
2 5oz cans coconut milk
1/2 c unsweetened shredded coconut, toasted **see below for instructions on toasting coconut
1/4 cup cornstarch
3 1/2 oz dark chocolate, chopped coarsely
5 Tablespoons butter, chopped
Preheat oven to 325*.
Process macaroons and vanilla wafers until fine. Add butter, process until combined. Press mixture into the base and sides of a 9-10 inch springform pan. Place the pan on a baking sheet and refrigerate for 30 minutes. Make sure to put it on a baking sheet, because the oil from the coconut can leak…
Make the filling by beating cream cheese, sugar, sour cream, rum, coconut, milk, and cornstarch in a bowl with an electric mixer until smooth. Beat in eggs, one at a time.
Pour filling into pan, bake at 325 for about one hour. Cool cheesecake in oven with door ajar. Refrigerate cheesecake for 3 hours or overnight.
To make the glaze, combine chocolate and butter in small saucepan, stir over low heat until smooth. Refrigerate until mixture is spreadable. Spread glaze over cheesecake, let stand 20 minutes before serving.
*I used 2 teaspoons rum extract and one teaspoon coconut extract in place of the coconut flavored rum.
**Toasting unsweetened, shredded coconut:
Spread coconut on a shallow pan and toast at 375 for 5-7 minutes, stirring frequently.