Chocolate Coconut Cheesecake
Chocolate, cream cheese, coconut, sour cream and brandy make this delicious cheesecake.
Yield
16 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake crumbs
or chocolate wafers |
* |
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
butter
melted |
|
| 2 | ounces |
unsweetened chocolate
unsweetened |
|
| 2 | tablespoons |
butter
|
|
| 16 | ounces |
cream cheese
softened |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 5 | large |
eggs
|
|
| 1 ⅓ | cups |
coconut, shredded (desiccated)
|
*
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake crumbs
or chocolate wafers |
* |
| 45 | ml |
sugar
|
|
| 45 | ml |
butter
melted |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened |
|
| 3E+1 | ml |
butter
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 296 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | large |
eggs
|
|
| 315 | ml |
coconut, shredded (desiccated)
|
*
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
brandy
|
|
Directions
Mix crumbs or wafers, sugar, and butter together.
Press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃) for 10 minutes.
Melt chocolate and butter over low heat, stirring until smooth.
Cool.
Beat cream cheese, sugar and salt at medium until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate mixture and coconut.
Pour over crust.
Bake at 350℉ (180℃) for 50 minutes.
Reduce oven to 300℉ (150℃)
Mix sour cream, sugar, and brandy together.
Carefully spread over cheesecake.
Bake 10 minutes.
Loosen cake from rim of pan.
Completely cool before removing rim.
Refrigerate.
Garnish this with toasted coconut flakes.
