Chocolate and Coconut Cheesecake

Why You’ll Love This Recipe

This Chocolate and Coconut Cheesecake combines two indulgent ingredients—rich chocolate and creamy coconut—into a decadent dessert that’s sure to impress. The smooth, velvety cheesecake filling is complemented by a crunchy coconut and biscuit crust, creating a perfect balance of textures. Topped with a glossy layer of chocolate ganache and toasted coconut, this cheesecake is a showstopper for any occasion. Whether you’re celebrating a special event or just craving a delicious treat, this cheesecake offers the ideal blend of tropical sweetness and luxurious chocolatey richness.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)

• 1/2 cup shredded coconut (unsweetened)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup sour cream

• 1/2 cup shredded coconut (unsweetened)

• 6 oz dark chocolate (70% cocoa), melted and slightly cooled

For the Chocolate Ganache:

• 4 oz dark chocolate (70% cocoa), chopped

• 1/4 cup heavy cream

• 1 tablespoon unsalted butter

For the Topping:

• 1/4 cup shredded coconut (for toasting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or line it with parchment paper.

   • In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Stir until the mixture is evenly moistened.

   • Press the mixture into the bottom of the prepared pan, forming a compact crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, then beat again until combined.

   • Add the eggs one at a time, mixing well after each addition. After the eggs are incorporated, add the sour cream and shredded coconut, mixing until smooth.

   • Slowly pour in the melted dark chocolate and mix until fully combined and the batter is a uniform color.

   • Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake:

   • Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

   • After the hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, for the best texture.

4. Prepare the Ganache:

   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

   • Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes to soften, then stir until smooth and glossy. Add the butter and stir until fully melted and incorporated.

   • Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Spread it evenly to cover the entire top.

5. Toast the Coconut:

   • While the ganache sets, place the remaining shredded coconut in a dry skillet over medium heat. Toast it for 2-3 minutes, stirring constantly, until it becomes golden brown and fragrant. Remove from heat immediately to avoid burning.

6. Assemble the Cheesecake:

   • Once the ganache has set, sprinkle the toasted coconut over the top of the cheesecake for a beautiful, crunchy finish.

7. Serve: Slice the cheesecake into wedges and serve chilled.

Servings and Timing

• Servings: 10-12

• Prep time: 25 minutes

• Bake time: 60 minutes

• Chill time: 4 hours (or overnight)

• Total time: 5 hours 30 minutes

Variations

• Vegan Option: Substitute the cream cheese with a vegan cream cheese alternative and use a dairy-free sour cream and dark chocolate to make this dessert vegan.

• Different Nuts: Add crushed macadamia nuts or almonds to the crust for added texture and flavor.

• White Chocolate Version: Swap the dark chocolate for white chocolate to create a sweeter, milder version of this cheesecake. You can also use white chocolate in the ganache.

• Coconut Cream Topping: Instead of ganache, top the cheesecake with whipped coconut cream for a lighter and dairy-free topping.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can freeze this cheesecake for up to 2-3 months. Let it thaw overnight in the fridge before serving.

• Reheating: This cheesecake is best served chilled. There’s no need to reheat it; simply allow it to sit at room temperature for about 15 minutes if you prefer it slightly softened.

FAQs

Can I use a different type of crust?

Yes, you can use a cookie crust (like Oreo crumbs or digestive biscuits) or even a gluten-free crust for this cheesecake, depending on your preferences or dietary needs.

Can I use sweetened coconut instead of unsweetened?

You can use sweetened shredded coconut, but keep in mind that it will add more sugar to the cheesecake. If you do use sweetened coconut, you may want to reduce the amount of sugar in the filling.

Can I make this cheesecake without the ganache?

Yes, you can skip the ganache and instead top the cheesecake with more toasted coconut, a fruit compote, or whipped cream for a lighter finish.

How do I prevent cracks in the cheesecake?

To prevent cracks, be sure to let the cheesecake cool gradually in the oven after baking. Additionally, don’t overmix the filling, and try not to open the oven door during baking until the cheesecake is done.

Can I make this cheesecake without eggs?

Yes, you can make an egg-free version by using a dairy-free egg substitute or cornstarch to help set the filling. You may need to adjust the baking time slightly.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It needs at least 4 hours of chilling, but it tastes even better when made the day before serving.

Conclusion

This Chocolate and Coconut Cheesecake is the perfect dessert for anyone who loves the combination of rich chocolate and tropical coconut. With a creamy filling, crunchy coconut crust, and glossy ganache topping, it’s a treat that’s sure to impress at any gathering. Whether you’re making it for a special occasion or just as a sweet indulgence, this cheesecake offers a delightful balance of flavors and textures. Enjoy every bite of this decadent dessert!

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