OUTRAGEOUS CHOCOLATE COCONUT CHEESECAKE Recipe Notes


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Crust: In a large bowl stir together graham cracker crumbs, toasted coconut flakes, sugar, and melted coconut oil/butter until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Bake for 10 minutes.


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Let it come to room temperature. Reduce the oven temperature to 325 °F. Step 5: To make the cheesecake filling, start off with a large bowl or use a food processor. Add the cream cheese and flour and mix it until smooth for about 4 minutes. Add sugar, vanilla, sour cream, heavy cream, eggs, lemon juice and lemon zest.


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Wrap the bottom and outsides of a 9-inch springform pan with two layers of heavy foil. Preheat the oven to 325 degrees. Meantime, bring a medium pan of water to a boil. Place a pan (that is at least 2-inches deep and large enough to hold the springform pan), in the oven. Fill the pan half full with water.


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Preheat your oven to 350°F. To make the Almond Crust, add the almond flour, sugar, and melted butter to a food processor. Pulse until everything is moist. Press the crust into the bottom and up the sides some of a 9″ springform pan. Bake the crust for 8-10 minutes, until the edges just start to brown.


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Beat the cheese for 7 to 10 minutes on medium speed, scrapping down the sides of the mixing bowl often, until the cheese is smooth and creamy. Next, add in the coconut cream, sour cream, sugar, coconut and vanilla extracts. Mix again for a few minutes. Meanwhile, melt the white chocolate in the microwave or over a double boiler.


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Step 2- Make the filling. Next, add the cream cheese into a large bowl and beat it for 3-4 minutes, until fluffy. Add the vanilla extract and sugar and beat for another minute. Add the eggs in, one at a time, until completely combined. Finally, add the milk and sour cream and beat until smooth.


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Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts.


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Preheat the oven to 350°F (175°C). Line a 8 inch (20 cm) square pan with parchment paper. In a food processor add the graham crackers and pulse until all finely ground. Add the cocoa powder, brown sugar and melted butter.


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This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan fil.


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Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan (the same pan you used for the chocolate cake) with parchment paper in the bottom and grease the sides. 13. In a medium sized bowl, combine the flour, cocoa, baking powder and salt.


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For the cherry topping, add frozen sour cherries and 50 ml water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined. Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth.


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Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment. Stir together graham cracker crumbs and 2 cups coconut. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth.


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To make the topping: Combine the chocolate chips, sour cream, and confectioners' sugar in a medium saucepan. Cook over low heat, stirring constantly. Once the mixture is melted and smooth, spread it over the chilled cheesecake. Garnish with coconut and chopped almonds. Chill the cheesecake until ready to serve.


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In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute. Add corn starch and sugar and mix until combined. Beat in eggs, one at a time, until well incorporated. Scrape sides and bottom of the bowl.


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TIME: 20 minutes, plus 1 hour baking and at least 3 hours cooling. For the crust: Preheat the oven to 350°F (175°C). Line a 8 inch (20 cm) square pan with parchment paper. In a food processor add the graham crackers and pulse until all finely ground. Add the cocoa powder, brown sugar and melted butter.


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Reduce oven temperature to 325°. In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.