This is a beautiful and impressive cake--great for holidays.
- Ready In:
- 1hr 20mins
- 1 1⁄2 cups almond shortbread cookies, crumbs (about 12 cookies)
- 3 tablespoons sugar
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 4 (8 ounce) packages cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 1 (14 ounce) package sweetened flaked coconut
- 2 teaspoons vanilla extract
- 2 cups fresh orange curd
- 1 cup sweetened flaked coconut, lightly toasted (optional)
- Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
- Bake at 350° for 8 minutes. Cool.
- Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
- Bake at 350° for 1 hour. Cool completely on a wire rack.
- Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
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here's an elaboration on the orange curd: 1 cup sugar 1/4 cup cornstarch 2 cups FRESH orange juice (about 4 pounds navel oranges) 3 large eggs, lightly beaten 1/4 cup butter 1 tablespoon grated orange rind Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. **I tried piping my own detail onto the side of the cake but it was not sticking so I ended up just peeling the side off. The toasty edge still looked great. This was a hit over the holidays! It's slightly rich, but a definite pleaser.1Reply