I made this cheesecake for a superbowl party and it was outstanding!! The only thing that I changed was to use 1 tsp of natural coconut extract instead of almond extract. I also thought next time I might try making this with a chocolate crust. Great recipe! Thanks for posting. It really did come out perfect!
By far the best Cheesecake I've ever had! It also freezes, and thaws, extremely well for travel or shipping. ORBaker, you are truly a marvel!
Now this recipe was the big hit to my Sunday dinner...such a smooth rich cheesecake...a big hit...
Very good receipe!!! The crust has a flavorful crunch - To toast the coconut, I threw 2 cups Baker's coconut in a pan, and toasted it for 10 -15 mins on medium high. The Coco Lopez keeps the batter very moist. My only change was to add a little more whipping cream to the chocolate sauce to liquidify it.
I made this recipe (exactly as written) for the holidays, and it got RAVE reviews! I was worried that the coconut was going to be overwhelming, but the flavor combination was absolutely perfect, and the texture was phenomenal! Will definitely keep this one for future use!!!!!
Great cheesecake. It's a little time consuming to put together, but well worth the effort. Thanks for the great recipe gibblet