ALL ABOARD FOR AN EXQUISITE COCONUTY EXPERIENCE!
This one is a little bit tricky, but if you follow the directions precisely, you’ll be fine. You’ve got to tightly and I do mean tightly wrap your springform pan with aluminum foil. You’ll be placing this springform pan in a larger pan filled with hot water. This serves as a bath for the cheesecake and it can make all the difference in keeping it from cracking. But beware because if you don’t wrap that pan well enough in aluminum foil, you’ll wind up with a soggy, mushy crust. Yuck!
And while this cheesecake has coconut extract within, you don’t want to skip garnishing it with shredded toasted coconut to really bring out a whole different level of coconut flavor. You can toast the coconut in the oven but if you’re not feeling that or just want to do this at the same time as the cheesecake is baking, you can toast the coconut shreds in a skillet on the stove. It will have the same effect as the oven but faster.
I found the recipe to make this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
Pages: 1 2