For Father’s Day, my father said he wanted cheesecake. Flipping through my very favorite cheesecake book, I Love Cheesecake by Mary Crownover, I found what I had to make for him. Chocolate Coconut Almond Cheesecake. Essentially, it’s an Almond Joy cheesecake. This I knew he would love. His aunt used to make him a cake very similar to this every year for his birthday. I actually found her recipe for that cake the other day, but I’ll save that one for another day.
Before I go any further, I want to emphasize how good this cookbook is. No, there aren’t many pictures, as some like to have in their cookbook, but I have yet to make a recipe from this book that didn’t work perfectly. So, do yourself a favor. If you like cheesecakes, buy this book. Okay, on with the recipe.
First, the crust. Crush 18 Oreos and mix with 5 tablespoons of melted butter. Spread this mixture into the bottom of a greased cheesecake pan. Sprinkle with 3 tablespoons of almonds that have been toasted and coarsely chopped. This recipe is for a 9-inch pan, but I used a 10-inch and it was fine. I did add a few more cookies and some extra butter for the crust.
For the coconut-almond filling, beat 24 ounces of softened cream cheese, 3/4 cup of sugar, and 3 tablespoons of corn starch. Add 3 large eggs and 1 egg yolk, one at a time, to this mixture. Blend well after adding each egg. Stir in 1/2 cup cream of coconut milk, 2 teaspoons of vanilla extract, and 1 & 1/4 teaspoons of almond extract. Add 2/3 cup of flaked or freshly grated coconut and 1/2 cup of toasted, chopped almonds. Pour the filling onto the crust.
Bake for 15 minutes at 350 degrees. Then, reduce the heat to 200 degrees. Bake for 2 hours or until set. Run a knife around the edges of the pan. Turn off the heat and leave the cheesecake in the oven for 2 more hours. Then, chill overnight.
Just to make this even better, there is a chocolate sour cream topping. Combine 6 ounces of milk or semisweet chocolate chips, 1/2 cup of sour cream, and 2 tablespoons of powdered sugar in a saucepan. Melt over low heat, stirring constantly. After this has melted, spread over cheesecake. Garnish with coconut and chopped almonds. Chill cheesecake until ready to serve.
The cheesecake turned out beautifully, without a crack in sight. It did, indeed, taste very much like an Almond Joy candy bar. The consistency was wonderful – very creamy. The topping was rich and complemented the cheesecake nicely.