Choco Cheesecake Recipe
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.
Ingredients
1 cup Graham cracker crumbs
2/3 cup grated coconut
1/3 cup butter
2 tbsp cocoa filling
2 1/2 cups cream cheese, softened
1 1/2 cups sugar
2 tbsp flour
4 eggs
1/3 cup heavy cream
1 tbsp vanilla extract
1/2 cup semisweet chocolate, melted
1/3 cup grated coconut
2 oz chocolate
2 tsp shortening
Directions
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.
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.
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