Tuesday, June 12, 2012
Almond Joy Cheesecake - by Summer
The second ingredient that I struggled with was the cream of coconut. I didn't realize at first that the recipe called for this, until after I had already bought coconut milk. I did some research and looking and looking for cream of coconut to no avail. I decided to just use the thicker part of the coconut milk and hope for the best. Other than that, the filling was super easy. I do want to mention that I am currently using homemade vanilla from my baking partner - Lisa! She gave some to me this winter and it is wonderful!!!
Since we have made two cheesecakes now, I'm trying to figure out why I always think that cheesecakes are so hard. The cheesecake crust and fillings are typically really easy, but I think it's the baking instructions that are intimidating. First - you have to wrap the spring pan in two layers of foil and then you have to bake it in a warm water bath. It's not difficult, just time consuming.
Today I made the topping. Toasted coconut and almonds with a chocolate ganache - yum! The ganache for this recipe is made with 12 oz. of semi-sweet chocolate. I seriously considered only using 10 oz, but in the end, I just followed the recipe. I made sure to slowly heat the cream and coconut milk and whisked it every so often, so it got nice and hot. I slowly added it to the chopped chocolate, whisking constantly and I was able to get all the chocolate to melt.
Like Lisa, I was really pleased with the outcome of this dessert. It looked so awesome and just like the picture. I totally copied Lisa's shot :-)
This is a really yummy cheesecake. My husband liked the cheesecake and crust, but wasn't overly keen on the topping. My son and I loved the topping! I probably could have let the cheesecake cook a little bit longer, but it was still good! I would definitely make this again because it is so impressive!
I want to do a quick reminder that there is still one more day left to enter our giveaway! Just head to this post and leave a comment!