Coconut & Chocolate Cheesecake

A light and melting coconut-flavored cheesecake, do you like it? This recipe from Coconut and chocolate cheesecake is really simple to make. Coconut and chocolate combine in this dessert, for a really tasty result...

Do you like coconut? I do! A sweet flavor, ideal in desserts. Here, I used coconut milk (canned) and grated coconut to flavor this cheesecake. For the thin chocolate layer, I chose dark baking chocolate: the two flavors work wonderfully!

How to prepare this coconut and chocolate cheesecake?

First, you need to make the biscuit base: a mixture of coconut biscuits and shortbread mixed with melted butter and then pressed into the bottom of a springform pan.

Then we make the coconut filling. We mix cream cheese (I always use Philadelphia because it is not very salty), cream, coconut milk, sugar and grated coconut. Then we pour this filling into the mold and put it in the oven!

For the chocolate part, melt the chocolate and butter before covering the cold cheesecake.... A little touch of grated coconut for decoration and that's it!

Tips for making this recipe perfectly

I advise you to bring the ingredients to room temperature about 30 minutes before the start of the recipe.

For coconut milk, use only the hard part inside the can.

After cooking, leave the cheesecake in the oven with the door ajar to prevent it from cracking.

Other cheesecake recipes to try

For cheesecake lovers, I recommend these other recipes from the blog, which you might also like: Salted butter caramel cheesecake, No-bake strawberry lemon cheesecake, Japanese cheesecake, White chocolate cheesecake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!

Coconut & Chocolate Cheesecake

4.62 on 13 votes

A very creamy cheesecake, with coconut milk and a thin layer of chocolate ...

Amount : 8 people

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Prepare in advance 25 minutes min

Cook time 1 time h

Total 1 time h 25 minutes min

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Comment TO PRINT Pin

Ingredients 

• 100 g dry coconut cookies
• 125 g small butter cookie
• 125 g soft butter, melted
• 300 g Philadelphia type fresh cheese
• 250 ml semi-thick cream 30% mg
• 110 g granulated sugar
• 280 ml canned coconut milk the solid part
• 40 g shredded coconut
• 35 g cornstarch
• 3 eggs
• 100 g semi sweet chocolate bar
• 60 g unsalted butter

Prepare in advance 

Biscuity background

• Preheat the oven to 160 ° (traditional heat).
• Mix the dry coconut cookies and the small butter cookies fairly finely.
• Add the melted unsalted butter, and mix well. Using a glass, tamp this mixture onto the bottom and side of a 22 cm diameter springform pan. Place in the fridge.

Coconut filling

• With a mixer (or in a food processor), mix the cream cheese, semi-thick cream, powdered sugar, coconut milk, grated coconut, cornstarch until a smooth mixture is obtained.
• Incorporate one by one the whole eggs previously relaxed with a fork.
• Pour the filling into the mold on the biscuit base and cook for 1 hour. Let the cheesecake cool in the half-open oven, then place in the fridge for at least 3 hours (overnight is better).

Melted chocolate

• In a saucepan, melt the dark chocolate and the diced sweet butter over low heat. Smooth well.
• Let cool before coating the cheesecake with chocolate, smoothing everything. Add a little grated coconut.
• To be enjoyed immediately if you want the chocolate to be soft, or after taking it in the fridge if you want it a little harder (like me).

Notes

Store in the refrigerator (ideally under a cover). 

Like all cheesecakes, it will be even better the next day!

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Recipe : Dessert, Snack