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Chocolate and Coconut Cheesecake

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This Chocolate and Coconut Cheesecake combines the rich indulgence of chocolate with the tropical sweetness of coconut, creating a decadent dessert. With a creamy filling, crunchy coconut crust, and glossy chocolate ganache topping, it’s a showstopper for any occasion.

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)

Instructions

  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.
  3. Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. After the hour, remove from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  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: In a dry skillet over medium heat, toast the remaining shredded coconut for 2-3 minutes, stirring constantly, until 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. Slice and serve chilled.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This cheesecake can also be frozen for up to 2-3 months.Reheating: Serve chilled, and let it sit at room temperature for 15 minutes if you prefer it slightly softened.Variations: For a vegan option, substitute the cream cheese with vegan cream cheese and use dairy-free chocolate and sour cream. For a different flavor, try a white chocolate version or add macadamia nuts to the crust.

Nutrition

Find it online: https://cookibly.com/chocolate-and-coconut-cheesecake/