2 years ago
vegantraveler
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Coconut Crème Brulee Cheesecake
WARNING: This is not a healthy recipe, but it is a fabulous one! Preheat oven to 350 degrees. Lightly oil spring form pan. Ingredients: Graham cracker crust Graham Crackers- 2 cups, finely ground Coconut- ½ cup Earth Balance (vegan margarine)- 6 Tablespoons, melted Sugar- organic, 5 Tablespoons Directions: Place the graham crackers and coconut in the food processor and pulse until finely ground, then add the melted Earth Balance and pulse until mixed. Then press into lightly oiled 9-inch spring form pan. Bake for 10 minutes and then remove to cool. Filling:

Blend all ingredients in the food processor and then pour onto crust in the spring form pan and place in the oven. Cook for 60-70 minutes. Topping: Sprinkle a thin layer of super fine sugar on the top of a cooled (refrigerated) cake. Either torch with a little chef’s torch or place under the broiler to carmelize the sugar and make the crunchy, hard topping. I prefer the torch because then the cake doesn’t get the heat of the oven after having been in the fridge.

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