1 envelope unflavored gelatin
1/4 cup cold water
2 containters (8 oz each) soft-style cream cheese
1 cup sugar
1/2 cup cocoa
2 tablespoons almond flavored liqueur or 3/4 teaspoon almond extract
1 seaspoon vanilla extract
1 cup cold whipping cream
Coconut-Nut Crust
Sweetened whipped cream
Chocolate curls (optional)
Prepare Coconut-Nut Crust and set aside.
In small saucepan, sprinkle gelatin over water; let stand one minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.
In large mixer bowl, beat cream cheese and sugar on medium speed of electric mixer for about 2 minutes, or until light and fluffy. Add cocoa, liqueur and vanilla. Beat until smooth. Gradually add gelatin mixture, beating until thoroughly blended.
In small mixer bowl, beat whipping cream until stiff. Fold into chocolate mixture. Pour over prepared Coconut-Nut Crust and refrigerate until firm, about 6 hours. With a knife, loosen cake from side of pan and remove.
Garnish with sweetened whipped cream and chocolate curls if desired.
Cover and refrigerate leftover cheesecake.
1 cup coconut cookie crumbs - use crisp coconut cookies and put in blender
or food processor a few at a time to make crumbs.
1/4 cup ground almonds
1/4 cup (1/2 stick) butter or margarine, softened
Heat oven to 350 degrees F. In small bowl, stir together coconut
cookie crumbs, ground almonds and butter. Press mixture into bottom
of springform pan. Bake 8 - 10 minutes. Cool.
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