Coconut Macaroon Cheesecake
Posted by: Elaine Sun, 13 Jun 2004, at 12:30 p.m.
 

2 cups soft Coconut Macaroon crumbs
2 tablespoons sweet Butter, melted
four 8-ounce packages Cream Cheese, softened
1 cup granulated White Sugar
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract
4 whole Eggs, graded large
½ cup toasted Shredded Coconut

GARNISH:
More crushed macaroons or toasted shredded coconut

1. Preheat oven to 350° F.
2. Mix crumbs and butter. Press into bottom of 9-inch springform pan, coming up sides a bit, if possible.
3. Mix cream cheese, sugar, and extracts with electric mixer on medium speed until well blended. Add eggs, one at a time, beating after each one. Stir in the toasted coconut by hand. Pour batter into prepared crust-lined pan.
4. Bake at 350° F. for 55 to 60 minutes or until the center is almost set. Cool before removing rim of pan.
5. Refrigerate at least 4 hours or overnight.

PRESENTATION SUGGESTIONS:
Top with more crushed macaroons that have been toasted in the oven, or some toasted shredded coconut.

SERVES: 8