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Coconut Almond Cheesecake

 
One serving costs about $2.1

$2.10 per serving

12 people like this recipe

12 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dessert
spoonacular Score:1%

Spoonacular Score: 1%

 

You can never have too many dessert recipes, so give Coconut Almond Cheesecake a try. This recipe makes 8 servings with 963 calories, 14g of protein, and 64g of fat each. For $2.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 12 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires butter, graham cracker crumbs, vanillan extract, and whipping cream. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes are Chocolate Coconut Almond Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, and Cherry Almond Cheesecake.

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
some
some crust
crust
some
some crust
crust
some
some crust
crust
some
some crust
crust
1.5 cups
1.5 cups graham cracker crumbs
graham cracker crumbs
1.5 cups
1.5 cups sweetened coconut
sweetened coconut
1.5 cups
1.5 cups sweetened coconut
sweetened coconut
2 ounces
2 ounces almonds
almonds
0.25 cup
0.25 cup sugar
sugar
0.5 cup
0.5 cup unsalted butter
unsalted butter
8 ounces
8 ounces cream cheese
cream cheese
1 cup
1 cup sugar
sugar
4 large
4 large eggs
eggs
1 cup
1 cup sweetened coconut
sweetened coconut
1 cup
1 cup sweetened coconut
sweetened coconut
1 Tbsp
1 Tbsp coconut extract
coconut extract
1 cup
1 cup almonds
almonds
some
some glaze
glaze
1 cup
1 cup semisweet chocolate chips
semisweet chocolate chips
0.75 cup
0.75 cup whipping cream
whipping cream
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
some crust
some
crust
some crust
some
crust
some crust
some
crust
some crust
some
crust
1.5 cups graham cracker crumbs
1.5 cups
graham cracker crumbs
1.5 cups sweetened coconut
1.5 cups
sweetened coconut
1.5 cups sweetened coconut
1.5 cups
sweetened coconut
2 ounces almonds
2 ounces
almonds
0.25 cup sugar
0.25 cup
sugar
0.5 cup unsalted butter
0.5 cup
unsalted butter
8 ounces cream cheese
8 ounces
cream cheese
1 cup sugar
1 cup
sugar
4 large eggs
4 large
eggs
1 cup sweetened coconut
1 cup
sweetened coconut
1 cup sweetened coconut
1 cup
sweetened coconut
1 Tbsp coconut extract
1 Tbsp
coconut extract
1 cup almonds
1 cup
almonds
some glaze
some
glaze
1 cup semisweet chocolate chips
1 cup
semisweet chocolate chips
0.75 cup whipping cream
0.75 cup
whipping cream
1.5 tsps vanilla extract
1.5 tsps
vanilla extract

Equipment

hand mixer
hand mixer
food processor
food processor
springform pan
springform pan
oven
oven
sauce pan
sauce pan
knife
knife
bowl
bowl
aluminum foil
aluminum foil
hand mixer
hand mixer
food processor
food processor
springform pan
springform pan
oven
oven
sauce pan
sauce pan
knife
knife
bowl
bowl
aluminum foil
aluminum foil


Instructions

For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in food processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack. For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. Run small knife around sides of cake to loosen. Release pan sides.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.99
Ingredient
some crust
some crust
some crust
some crust
1.5 cups graham cracker crumbs
1.5 cups sweetened coconut
1.5 cups sweetened coconut
2 ounces almonds
¼ cups sugar
½ cups unsalted butter
8 ounces cream cheese
1 cup sugar
4 larges eggs
1 cup sweetened coconut
1 cup sweetened coconut
1 tablespoon coconut extract
1 cup almonds
1 cup semisweet chocolate chips
¾ cups whipping cream
1.5 teaspoons vanilla extract
Price
$1.82
$1.82
$1.82
$1.82
$1.39
$1.00
$1.00
$1.01
$0.07
$0.97
$2.35
$0.28
$1.09
$0.67
$0.67
$1.85
$1.64
$1.22
$0.97
$0.45
$23.92

Nutritional Information

Quickview
1375 Calories
18g Protein
88g Total Fat
130g Carbs
7% Health Score
Limit These
Calories
1375k
69%

Fat
88g
136%

  Saturated Fat
45g
286%

Carbohydrates
130g
44%

  Sugar
65g
73%

Cholesterol
178mg
60%

Sodium
737mg
32%

Alcohol
0.89g
5%

Caffeine
19mg
6%

Get Enough Of These
Protein
18g
38%

Manganese
1mg
81%

Fiber
12g
48%

Vitamin E
6mg
42%

Phosphorus
390mg
39%

Selenium
27µg
39%

Vitamin B2
0.65mg
38%

Magnesium
146mg
37%

Copper
0.73mg
36%

Iron
6mg
35%

Vitamin A
1210IU
24%

Folate
92µg
23%

Vitamin B1
0.34mg
23%

Vitamin B3
4mg
21%

Potassium
666mg
19%

Zinc
2mg
19%

Calcium
158mg
16%

Vitamin B5
1mg
12%

Vitamin K
10µg
10%

Vitamin B6
0.17mg
9%

Vitamin D
1µg
7%

Vitamin B12
0.39µg
6%

covered percent of daily need

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