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How To make Coconut Chocolate Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
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✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Decadent CHOCOLATE CHEESECAKE | No-Bake
PRINT THE CHOCOLATE CHEESECAKE RECIPE:
PRINT THE RAW COCONUT CREAM RECIPE:
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests:
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This no-bake chocolate cheesecake is a perfect combination of dense and chewy crust and rich and fluffy filling. It’s everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that melts in your mouth!
No-bake cheesecake is a bit of a misnomer. It is neither cheese nor a cake, but it is creamy, rich, and decadent, just like the original. There is no mixing, no water baths, and no baking. Instead, the recipe is much more straightforward and forgiving, with remarkably few ingredients. So, it’s not surprising that no-bake cheesecakes are taking over, from restaurants and cafes to Pinterest and popular food blogs.
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USED TOOLS:
Blender:
Food processor:
Spring-form pan:
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Liquid measuring cup:
Measuring cups:
Measuring spoons:
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No Bake White Chocolate Coconut Cheesecake | No Egg, No Gelatine
This no bake white chocolate coconut cheesecake is so easy to make. There is no egg or gelatine in this cheesecake, which makes it perfect! Subscribe for more delicious recipes. Show your support by sending us a SUPER THANKS or by BUYING US A COFFEE here: We appreciate the support. Much love. xx
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NO BAKE White Chocolate Coconut Cheesecake recipe + Coconut white chocolate ganache | Fuzz & Buzz
Say Hello to this yummy NO BAKE White Chocolate Coconut Cheesecake recipe with Coconut white chocolate ganache. No gelatin or condensed milk in it, this cheesecake is very light and we can assure, that you will be eating more than one slice!
This is the perfect No-bake white chocolate cheesecake recipe if you like Fluffy, Refreshing, and an easy to make dessert!
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Lindt White Chocolate Cheesecake (No Bake)
#scrummy #desserts #nobake
White Chocolate Cheesecake (No Bake)
Lindt White Chocolate Cheesecake (No Bake) Recipe.
Timings:
Prep Time: 30 mins.
Chilling Time: 8 hours.
Total Time: 8 hours 30 mins.
Servings:
Serves 8 - 12 people.
Ingredients:
For the biscuit base.
• 3⅛ cups (325g/11 oz) Digestive Biscuits/Graham Crackers.
• 10½ tablespoons (150g/5 oz) Butter, melted.
For the filling.
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1¼ cups (300ml/10 floz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) White Chocolate.
To Decorate.
• ¼ cup (50g/1½oz) White Chocolate - grated.
• 8 Lindt White Chocolate Truffles.
Method:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass. Alternatively use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl, add the melted butter, and mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the white chocolate and place it in a heatproof bowl over a pan of simmering water to melt.
6. Beat the cream cheese, icing sugar, and vanilla extract until soft.
7. Add the double cream, and whip it together until the mixture firms up and holds its shape.
8. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix as you don’t want the mixture to split.
9. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
10. Place in the fridge for a minimum of 8 hours, but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Decorate with grated white chocolate and Lindt white chocolate truffles or squares of white chocolate.
13. Keep in the fridge until ready to serve.
14. Mmm Scrummy!!!
Storage:
• Will keep in the fridge for up to 3 days.
Outrageous Chocolate Coconut Cheesecake Cake
This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness! Recipe: