Coconut Choco Cheesecake
Yield
6 servingsPrep
25 minCook
65 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| Body | |||
| 2 | ounces |
unsweetened chocolate
unsweetened |
|
| 2 | tablespoons |
margarine
|
|
| 2 | packages |
cream cheese
softened, 8 ounces each |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 5 | large |
eggs
|
|
| 3 ½ | ounce can |
coconut
flaked |
|
| Topping | |||
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| Body | |||
| 57.8 | ml/g |
unsweetened chocolate
unsweetened |
|
| 3E+1 | ml |
margarine
|
|
| 2 | packages |
cream cheese
softened, 8 ounces each |
|
| 296 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | large |
eggs
|
|
| 3.5 | ounce can |
coconut
flaked |
|
| Topping | |||
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | 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.
