Dark Chocolate Coconut Raspberry Cheesecake
Dark Chocolate Coconut Raspberry Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, dark chocolate coconut raspberry cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dark Chocolate Coconut Raspberry Cheesecake is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Dark Chocolate Coconut Raspberry Cheesecake is something that I have loved my whole life. They’re nice and they look fantastic.

Find Deals on Dark Chocolate Coconut in Groceries on Amazon. Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Top each slice of cheesecake with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder. If you're presenting the cheesecake whole, you can drizzle the chocolate sauce over the entire cheesecake, then top with raspberries, and cocoa.

To begin with this recipe, we must prepare a few components. You can have dark chocolate coconut raspberry cheesecake using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:
  1. Prepare 2 cups graham cracker pieces
  2. Make ready 3 tbsp butter, melted
  3. Prepare 1 lime
  4. Make ready 16 oz. coconut Greek yogurt
  5. Get 8 oz cream cheese
  6. Get 2 cups coconut palm sugar
  7. Prepare 1/4 cup flour
  8. Take 1 tsp vanilla extract
  9. Make ready 1 tsp coconut extract
  10. Make ready 1/2 tsp salt
  11. Take 3 cups fresh raspberries
  12. Take 1 large bar dark chocolate
  13. Prepare 1/4 cup fruit juice (any)
  14. Take 1/2 pkg unflavored gelatin

Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese. Yummy raspberry sauce with fresh raspberries placed just so, with dark chocolate shavings and sifted powdered sugar on top. I was actually planning on that garnish anyway, but it is a very tasty, AND aesthetically pleasing way to cover up a crack the filling of an otherwise perfect Dark Chocolate Raspberry Cheesecake. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache.

Steps to make Dark Chocolate Coconut Raspberry Cheesecake:
  1. Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
  2. Put the graham crackers into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
  3. Cut two thin strips from the lime and form into tight curls, zest the remainder, set both aside.
  4. Combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, coconut extract, lime zest and salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
  5. Put 2 cups of the raspberries and the juice in a medium saucepan and bring to a boil. Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Reduce heat to low and cook for 5 minutes, then remove from heat.
  6. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot raspberry-chocolate mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
  7. After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the raspberry-chocolate sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
  8. Decorate with remaining chocolate, remaining raspberries and lime curls.

I was actually planning on that garnish anyway, but it is a very tasty, AND aesthetically pleasing way to cover up a crack the filling of an otherwise perfect Dark Chocolate Raspberry Cheesecake. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache. Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely.

So that’s going to wrap this up for this special food dark chocolate coconut raspberry cheesecake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!