Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake Recipe from Moldova

Region / culture: Moldova | Preparation time: 20 minutes | Cooking time: 1 hour and 5 minutes | Servings: 8-10

Introduction

Indulge in the rich and decadent flavors of this Coconut Chocolate Cheesecake recipe. This creamy and luscious dessert is the perfect combination of coconut, chocolate, and cheesecake all in one bite.

History

Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The addition of coconut and chocolate to this classic dessert adds a modern twist, creating a unique and delicious flavor profile.

Ingredients

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp melted margarine
2 oz (57 g) unsweetened baking chocolate
2 tbsp margarine
16 oz (454 g) softened cream cheese
1.25 cups sugar
0.25 tsp salt
5 large eggs
1.33 cups flaked coconut (3.5 oz (99 g) can)
1 cup sour cream
2 tbsp sugar
2 tbsp brandy

How to prepare

Combine crumbs, sugar, and margarine. Press onto the bottom of a 9-inch spring-form pan.
Bake at 350°F (177°C) for 10 minutes.
Melt chocolate and margarine over low heat, stirring until smooth.
Combine cream cheese, sugar, and salt. Mix at medium speed on an electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate mixture and coconut. Pour over the crust.
Bake at 350°F (177°C) for 55 to 60 minutes or until set.
Combine sour cream, sugar, and brandy. Spread over the cheesecake.
Bake at 300°F (149°C) for 5 minutes.
Loosen the cake from the rim of the pan. Cool before removing the rim of the pan.
Chill.

Variations

Swap out the graham cracker crust for a chocolate cookie crust for an extra chocolatey twist.
Add chopped nuts or caramel sauce on top for added texture and flavor.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

- Be careful not to overmix the batter, as this can lead to a dense and heavy cheesecake.

- Use a water bath while baking to prevent cracks on the surface of the cheesecake.

- Allow the cheesecake to cool completely before chilling in the refrigerator to set properly.

Serving Suggestions

Serve slices of Coconut Chocolate Cheesecake with a dollop of whipped cream and a sprinkle of toasted coconut flakes for an extra touch of decadence.

Cooking Techniques

Use a water bath while baking to ensure even cooking and prevent cracks on the surface of the cheesecake.

- Allow the cheesecake to cool slowly in the oven with the door slightly ajar to prevent cracking.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute rum or coconut extract for the brandy for a different flavor profile.

Make Ahead Tips

This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cheesecake with chocolate shavings, fresh berries, or a drizzle of chocolate sauce for an elegant presentation.

Pairing Recommendations

Serve Coconut Chocolate Cheesecake with a cup of hot coffee or a glass of dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store leftover cheesecake in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 24g

- Saturated Fat: 14g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Calcium: 6%

- Iron: 10%

- Vitamin A: 15%

- Vitamin C: 0%

Alergens

Contains dairy and eggs

Summary

This Coconut Chocolate Cheesecake is a rich and indulgent dessert that is high in fat and sugar. Enjoy in moderation as a special treat.

Summary

Indulge in the rich and creamy flavors of this Coconut Chocolate Cheesecake, a decadent dessert that is sure to impress. Enjoy the perfect balance of coconut, chocolate, and cheesecake in every bite.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Coconut Chocolate Cheesecake. It was a warm summer day, and I was visiting my dear friend Martha’s house. Martha was known for her incredible baking skills, and she always had a new recipe up her sleeve to try out.

As soon as I walked into her kitchen, I was hit with the sweet aroma of coconut and chocolate. Martha was busy at work, whipping up a creamy batter while I watched in awe. She smiled and beckoned me over, handing me a spoon to taste the mixture. It was heaven in my mouth - rich, creamy, and bursting with coconut and chocolate flavors.

I begged Martha to teach me how to make this delectable dessert, and she gladly obliged. As we worked side by side, she shared with me the story behind the recipe. Martha had learned it from her own grandmother, who had brought it with her from the old country. The recipe had been passed down through generations, each adding their own twist to make it truly unique.

I listened intently as Martha explained each step, from crushing the graham crackers for the crust to carefully folding in the coconut and chocolate into the cheesecake batter. She emphasized the importance of using only the freshest ingredients and taking your time to ensure everything was mixed just right.

After hours of baking and waiting, the cheesecake was finally ready to be enjoyed. Martha cut us each a generous slice, and we savored every bite. The creamy texture of the cheesecake paired perfectly with the crunchy graham cracker crust and the sweet coconut and chocolate topping. It was a dessert unlike any I had ever tasted before, and I knew I had to learn the recipe for myself.

Over the years, I have made this Coconut Chocolate Cheesecake countless times, each time tweaking it slightly to make it my own. I have shared it with friends and family, always met with rave reviews and requests for the recipe. It has become a staple at family gatherings and special occasions, a dish that brings everyone together in pure bliss.

I have added my own personal touches to the recipe, such as sprinkling toasted coconut on top for extra crunch or drizzling melted chocolate over the finished cheesecake for a decadent touch. Each time I make it, I am transported back to that warm summer day in Martha’s kitchen, learning the secrets of this heavenly dessert.

As I sit here now, reminiscing on that fateful day, I am grateful for the gift of this recipe and the memories it has brought me. It has become a symbol of love and friendship, a reminder of the joy that can be found in sharing a delicious meal with those you hold dear.

And so, I will continue to make this Coconut Chocolate Cheesecake for years to come, passing it down to future generations so that they too can experience the magic of this timeless dessert. For in each slice lies not just a taste sensation, but a piece of history and tradition that will live on forever in our hearts and bellies.