Coconut Choco Cheesecake Recipe




Coconut Choco Cheesecake Ingredients

1 cup grham cracker crumbs
3 tbsp sugar
3 tbsp margarine, melted
2 oz unsweetened baking chocolate
2 tbsp margarine
16 oz cream cheese, softened
1 1/4 cup sugar
1/4 tsp salt
5 each large eggs
1 1/3 cup flaked coconut (3.5 oz can)
1 cup sour cream
2 tbsp sugar
2 tbsp brandy

A Recipe for
Coconut Choco Cheesecake

 

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This is a recipe for Coconut Choco Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Coconut Choco Cheesecake recipe - a tasty recipe for you to add to your collection!

Proust had his madeleines; I am devastated by the scent of yeast bread rising.

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If you like this Coconut Choco Cheesecake recipe please let us know.


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




After dinner sit a while, and after supper walk a mile.

English Saying



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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.

Samuel Butler



Coconut Choco Cheesecake

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)






Coconut Choco Cheesecake Directions

Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on 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., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.

Serves: 10

 

 

 

 

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Coconut Choco Cheesecake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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