How To make Chocolate Coconut Cheesecake
1 c Crumbs; * see note
3 tb Sugar
3 tb Butter; melted
2 Unsweetened baking chocolate
= 1-oz squares 2 tb Butter
16 oz Cream cheese; softened
1 1/4 c Sugar
1/4 ts Salt
5 Eggs
1 1/3 c Coconut flakes
1 c Sour cream
2 tb Sugar
2 tb Brandy
* (I like the chocolate wafers with this) Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350F for 10 minutes. Melt chocolate and butter over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at medium 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 for 50 minutes. Reduce oven to 300F. Mix sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 minutes. Loosen cake from rim of pan. Completely cool before removing rim. Refrigerate. I garnish this with toasted coconut flakes. -----
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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!
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Chocolate coconut cheesecake slice
This coconut cheesecake combines
cracker crumbs with an airy,mousse like texture filling.It is well balanced,not too sweet has a subtle coconut flavor.The creaminess of the cheesecake is pretty heavenly making each bite a pleasure to your taste buds!! !!!
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Chocolate Coconut Cheesecake No Bake Recipe ???? [Without Coconut Milk]
Chocolate coconut cheesecake no bake is an easy cheesecake without coconut milk or gelatin, there is three level of coconut in this cheesecake, coconut oil in the biscuit base, dried coconut in the cream cheese and also on top with crunchy milk chocolate in pieces, try out for yourself this amazingly good chocolate coconut cheesecake no bake and follow the steps below to make it:
0:00 Intro Coconut
0:26 Biscuit Base
1:03 Cream Cheese
2:23 Chocolate & Mounting
3:28 Fridge
Vanilla Extract Recipe:
Recipe
.Digestive Biscuit 250 g
.Coconut Oil 75 g
.Cream Cheese 250 g
.Mascarpone Cheese 500 g
.Whipping Cream 200 g/ml
.Powdered Sugar 125 g
.Dried Coconut 70 g
.Milk Chocolate 100 g
.Vanilla Extract 1 teaspoon
.Cinnamon Powder 1 teaspoon
30 minutes in the fridge for the base and a couple of hours in the fridge before placing the top, then keep in the fridge and eat it within the next 2 days.
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White Chocolate Coconut Cheesecake | Raffaello Cheesecake Recipe
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For the coconut lover! This stunning and impressive White Chocolate Coconut Cheesecake is rich, creamy and has tons of coconut flavor! It’s made with a graham cracker and coconut crust, rich and velvety coconut cheesecake, and topped with coconut whipped cream! I also love to top the cake with Raffaello truffles, the inspiration behind this incredible recipe! It’s perfect for any special occasion or for the holidays!
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Contents of this video:
00:00 Introduction
00:50 Coconut Graham Cracker Crust
01:57 Coconut Cheesecake Batter
04:50 Baking the Cheesecake
05:37 Coconut Whipped Cream
06:26 Assembling the Cake
08:36 Slice the Cheesecake
09:09 Taste Test
#cheesecake #baking #desserts #coconut #TatyanasEverydayFood #whitechocolate