Coconut Chocolate Cheesecake
Coconut Chocolate Cheesecake recipe
Yield
12 servingsPrep
30 minCook
75 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| 2 | ounces |
unsweetened chocolate
|
|
| 2 | tablespoons |
margarine
|
|
| 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 |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 3E+1 | ml |
margarine
|
|
| 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
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan.
Bake at 350℉ (180℃) F for 10 minutes.
Melt chocolate and margarine over low heat; stirring until smooth.
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 for 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake.
Bake at 300℉ (150℃) for 5 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
