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Coconut Cheesecake With Chocolate Ganache

1 1/2 lb softened creamcheese. 3 , 8 ounce packages
2/3 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 cup coconut milk
4 tbsp flour
2 cups, about 10 ounces of finely chopped coconut cookies
4 tbsp melted butter
1 cup dark chocolate chips
1/2 tsp oil, unflavored.
1/2 cup heated heavy cream. Heat to just before boiling stage. I did substitute coconut milk for cream.


In a food processor, pulse cookies to a fine crumb. Pour in melted butter and mix well. Pour crumbs into a 10" spring form pan. With your hand, firmly press in crumbs. Set aside. Heat oven to 340F while mixing batter. In a large mixing bowl, mix cream cheese with sugar until sugar is well incorporated. Beat in eggs, one at a time. Add in vanilla and coconut milk. Fold in the flour until incorporated. Pour mixture over cookie crumb base. Place spring form on a baking tray. Place in oven then immediately drop oven temperature to 325F. Bake for 60-65 minutes until center is just set. Cool on a wire rack for 30 minutes then refrigerate at least four hours before serving. If you wish to use a chocolate ganache topping, prepare as following. Take 1 cup of dark chocolate chips and add to 1/2 cup of heated heavy cream. Stir until chocolate is completely melted. Add in 1/2 teaspoon oil. This adds shine to ganache. Cool ganache while cheesecake cools. Top cheesecake before refrigerating. Recipe by taylor68too.

Source: cookpad.com