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Coconut Choco Cheesecake

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Submitted by gizmo

YIELD

6 servings

PREP

25 min

COOK

65 min

READY

120 min

Ingredients

Base
1 237
3 45
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML MARGARINE
melted
Body
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened
2 3E+1
TABLESPOONS ML MARGARINE
2 2
PACKAGES PACKAGES CREAM CHEESE
softened, 8 ounces each
1 ¼ 296
CUPS ML SUGAR
¼ 1.3
TEASPOON ML SALT
5 5
LARGE LARGE EGGS
3 ½ 3.5
OUNCE CAN OUNCE CAN COCONUT
flaked
Topping
1 237
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML BRANDY

Directions

BASE: Combine crumbs, sugar and margarine.

Press onto bottom of 9-inch springform pan.

Bake at 350 degrees, 10 minutes.

BODY: Melt chocolate and margarine over low heat, stirring until smooth.

Cool.

Combine cream cheese, sugar and salt, mixing at medium speed on electric mixer 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℃) F, 1 hour.

TOPPING: Combine sour cream, sugar and brandy; carefully spread over cheesecake.

Bake at 300℉ (150℃), 5 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

Garnish with chocolate shavings, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 695 59% from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 425mg 18%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 22g
Vitamin A 25% Vitamin C 1%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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