Almond Joy Cheesecake • My Evil Twin's Kitchen
"This Almond Joy Cheesecake is the ultimate treat for true coconut lovers - How many Bounty Bars can you eat in a row? This cake will definitely test you!..."
INGREDIENTS
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4-1/2 cups (400g | 14oz) shredded sweetened coconut
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1 cup (150g | 5.3oz) toasted almonds, finely chopped
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1/2 cup (65g | 2.3oz) unbleached all-purpose flour
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2 tbsp corn starch
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1 can (300ml | 14oz) sweetened condensed milk
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1 tbsp pure vanilla extract, (store-bought or homemade)
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1/2 tsp salt (I use Himalayan salt)
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3- (250g | 8oz) packages full fat cream cheese
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1 cup (250g | 8oz) 14% fat sour cream
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1 cup (200g | 7oz) granulated sugar
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1/2 tsp salt
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4 large eggs
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1 cup (240ml) coconut cream (or heavy cream)
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1 tsp pure vanilla extract
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1 tsp pure coconut extract
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3 tbsp corn starch
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4- 57g (2oz) Bounty Candy Bars, roughly chopped
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2-1/4 cups (200g | 7oz) shredded sweetened coconut
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3/4 cup (115g | 4oz) toasted almonds, finely chopped
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1 can (300ml | 14oz) sweetened condensed milk
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1 tsp vanilla extract
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1/4 tsp salt
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1-1/4 cups (225g | 7.9oz) semi-sweet chocolate, finely chopped
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1/2 cup (120ml) heavy cream
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3 tbsp coconut oil
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3 tbsp corn syrup
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1/4 tsp salt
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2- 57g (2oz) Bounty Candy Bars, roughly chopped
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2 tbsp finely chopped toasted almonds
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1 tbsp shredded sweetened coconut
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3-4 tbsp ganache (reserved from above)
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