Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 1/4 cup cornstarch a pinch of salt

  3. 1/4 cup unsalted butter , room temperature

  4. 1/4 cup unsalted butter , for browning

  5. 1/4 cup powdered sugar

  6. 1 tsp. Real vanilla For the Cheesecake:

  7. 2 1/2 lbs cream cheese

  8. 2 1/2 cups sugar

  9. 2 TB flour

  10. 5 egg s

  11. 2 tsp vanilla

  12. 1 cup sweetened coconut For the Caramel:

  13. 1 1/2 cups sugar

  14. 1/3 cup water

  15. 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color,

  16. 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Allow caramel to cool for a few minutes then stir in

  17. 12 ounces of sweetened coconut (you can add more if you would like). Stick in the fridge for 5-10 minutes. For the Chocolate:

  18. 6 ounces of semi-sweet chocolate chips Melt in a metal bowl over simmering waterOnce cooled, put into a pastry bag.

Instructions Jump to Ingredients ↑

  1. To make the brown butter: Cut ¼ cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside. In a separate bowl, whisk the flour, cornstarch and salt together. Cream the remaining ¼ cup butter (at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10-inch spring form pan that has already been buttered/floured and lined with parchment paper. Bake at 350F for 10 minutes. Set out to cool. To Make the cheese cake: Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour. Add eggs in one at a time scraping bowl down to make sure that there are no lumps. Stir in the vanilla. The coconuts can be added now; it just get stirred in. Pour batter into the pan. Bake in a water bath at 350F for approx 1½ -2 hours. Let cake sit at room temperature until cool, then chill overnight. To Assemble: Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour. It is ready to eat! Lynn Byers McClellan


Send feedback