LCBO Food and Drink Spring 2016

C h e s e c a k e DressedUp Easer got for

COCONUT JOY CHEESECAKE

What You Need

Make It

HEAT oven to 325°F. COMBINE cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 55 min. to 1 hour or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MICROWAVE semi-sweet chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

25 chocolate wafer cookies, finely crushed (about 1-1/4 cups) 1 cup plus 2 Tbsp. sugar, divided 1/4 cup butter, melted 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 tsp. vanilla 1/2 cup coconut milk 4 eggs 2 oz. Baker’s Semi-Sweet Chocolate, broken into small pieces 1 cup Cool Whip Whipped Topping (do not thaw) 1/2 cup sweetened flaked coconut 1/4 cup sliced almonds, toasted

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