Tuesday, March 9, 2010

Coconut Vanilla Double-Layer Cheese Cake

This is a bit decedent, so save it for a rainy day. This cheesecake has thick and distinctive layers. An almond crust is followed with a layer of sweet coconut cheesecake, once this is baked and cooled another thick layer of vanilla cream is added and cooled in the fridge. The coconut layer is a creamy lighter layer with a coconut taste, while the vanilla cream layer is a much thicker rich contrast. This recipe fits a bread loaf pan so keep that in mind when calculating your serving size.

1/2 cup Almond butter
2 Egg
1/4 cup Coconut milk

Preheat oven to 350. Add all ingredients together in bowl and mix well. Line a bread pan with tin foil and grease well. Pour batter in pan and bake for 15 minutes.

Coconut cream cheese layer
2 1/2 boxes of Cream cheese (room temp)
1 1/2 cups Coconut milk
5 Eggs
2.5 teaspoons Gelatin
2 1/2 teaspoons Stevia
1/4 cup Coconut extract

Place cream cheese into a sauce pan on low heat, stir constantly until cream cheese becomes smooth. Pour cream cheese into bowl and add coconut milk, stevia and coconut extract. Mix ingredients well then add gelatin and eggs and mix again. When crust is finished pour batter over the crust and return to oven for about 30 minutes or until top becomes a light brown color.
Let cool in fridge for 1 hour.

Vanilla cream cheese layer
2 boxes of Cream cheese (room temp)
1 tablespoon Vanilla
2 teaspoons Gelatin
2 teaspoons Stevia

Place cream cheese in sauce pan and heat at low temperature until it becomes smooth, stir constantly. Add gelatin, vanilla and stevia to sauce pan and continue to stir. Pour mixture over coconut layer and return to fridge and chill for about 30 minutes before serving. Once chilled pick up sides of tin foil and lift cake out of the bread loaf and carefully remove tin foil from cake for a beautiful presentation.