Coconut Cheese Cake

[debsjeans]

I would like to make a baked coconut cheese cake any ideas on how to go about this!

[debsjeans]

COCONUT CHOCOLATE CHEESECAKE

Crust I am gonna leave out the crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted

Filling
2 (1 ounce) squares unsweetened chocolate
2 tablespoons margarine (butter for me)
16 ounces cream cheese, softened
1 1/4 cups granulated sugar (splenda here)
1/4 teaspoon salt
5 eggs
1 1/3 cups flaked coconut (unsweetened of course)

Topping (I will proably pass on a topping)
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons brandy

Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.

Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer 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 55 to 60 minutes or until set.

Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300 degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Anyone see any problems with my changes or lack of changes?

I got this recipe from

http://www.recipegoldmine.com/cakecheeseswe/cakecheeseswe67.html

[Anonymous]

I just bought Dana Carpender's low carb cookbook. It's wonderful!! She had a recipe for cheese cake crust that was only 3 grams carb.

Hazelnut Crust:
1 1/2 cups hazelnuts
1/3 cup vanilla flavored whey protein powder
4 TBS butter melted

1. Preheat oven to 350F
2. Process nuts in food processor until medium fine texture. Add protein powder and butter. Pulse to combine.
3. Spray bottom of springform pan or pie plate with nonstick cooking spray. Press mixture evenly on bottom of pan without building up too high on the side (be sure to cover seam of springform if that's what you're using).
4. Place in preheated oven on bottom rack and bake for 12 to 15 minutes or until lightly browned and slightly pulling away from the sides of the pan. Remove from oven and let it cool while you're making the filling.


I bet you could use pecans in place of the hazelnuts. In the book they say that you can substitute almonds for the hazelnuts. Just bake for 10 - 12 minutes.

Take care,
Hayley