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Choco Cheesecake

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Choco Coco Cheesecake has a fine taste. Choco Coco Cheesecake get its taste from crumbs mixed with coconut and cheese. Choco Coco Cheesecake is inspired by many cafeteria around the world.
  Graham cracker crumbs 1 Cup (16 tbs)
  Grated coconut 2⁄3 Cup (10.67 tbs)
  Butter 1⁄3 Cup (5.33 tbs)
  Cocoa filling 2 Tablespoon
  Cream cheese 2 1⁄2 Cup (40 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Flour 2 Tablespoon
  Eggs 4
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Tablespoon
  Semi-sweet chocolate 1⁄2 Cup (8 tbs), melted
  Grated coconut 1⁄3 Cup (5.33 tbs)
  Chocolate 2 Ounce
  Shortening 2 Teaspoon

Crust Butter a springform cake pan.
In a bowl, mix Graham cracker crumbs, coconut, butter and cocoa.
Press mixture over bottom and along sides of pan.
Filling Preheat oven to 325 °F (165 °C).
In a large bowl, whip cream cheese until smooth.
Set aside.
1In a second bowl, mix sugar and flour.
Fold into cheese.
Add eggs, mixing well.
In a third bowl, mix cream and vanilla extract.
Fold in melted chocolate and grated coconut.
Pour into pan.
Bake in oven 1 hour or so.
Let cake cool on a wire rack 15 minutes.
Release spring.
Run a knife along sides of pan.
Let cool 30 minutes.
Unclip pan.
Refrigerate 2 hours.
Meanwhile, in a small saucepan, melt chocolate and shortening.
Remove cake from refrigerator.
Pour chocolate over cake, in a spiral.
With a knife, decorate by tracing lines across cake.
Refrigerate 15 minutes before serving.

Recipe Summary

Side Dish

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Choco Cheesecake Recipe