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
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Coconut | 2/3 Cup (16 tbs), grated | |
| Butter | 1/3 Cup (16 tbs) | |
| 2 tbsp cocoa filling | ||
| Cream cheese | 2 1/2 Cup (16 tbs), softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Eggs | 4 standard | |
| Heavy cream | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Semi-sweet chocolate | 1/2 Cup (16 tbs), melted | |
| Coconut | 1/3 Cup (16 tbs), grated | |
| Chocolate | 2 Ounce | |
| Shortening | 2 Teaspoon | |
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.
Chef
