Weather: 22 degrees, steady snowfall
What I’m listening to: Gold Rush Alaska on Discovery Channel
Want to know the hardest thing about making a cheesecake? Waiting for it to chill. You pour time and energy into it and you have to wait hours… upon hours… before you can remove it from the springform pan or take even one little taste. It’s a little bit of torture. You just hope it’s all been worth it. Alas, it is! This marvelous cheesecake has coconut in every layer – shredded coconut in the graham cracker crust, coconut milk in the creamy filling, and crunchy, toasted coconut on top.
I confess that, with any cheesecake, the crust is my favorite part. Once I ordered a cheesecake in a restaurant and when it came to the table, the crust was missing! I was so sad. That crumbly, salty-sweet, golden gem of a foundation is vital to a good cheesecake. It’s the perfect textural component. The crust that comes with this recipe is a particularly good one. I may or may not have eaten the crumbs of crust that were left on my kids’ plates. Perhaps. But there’s no proof of that.