Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Salted Chocolate-Coconut Cheesecake
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- Level: Intermediate
- Total: 3 hr 40 min (plus 4 hr chilling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 641
- Total Fat
- 47 g
- Saturated Fat
- 29 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 137 mg
- Sodium
- 368 mg
Coconut, in some form, can be found in every layer of this chocolatey cheesecake — in the crisp cookie crust, the creamy filling and the fudgy chocolate topping. A little extra salt in the crust and a sprinkle of flaky salt on top adds the perfect balance to the rich sweetness of this easy but sophisticated dessert.
- Level: Intermediate
- Total: 3 hr 40 min (plus 4 hr chilling)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 641
- Total Fat
- 47 g
- Saturated Fat
- 29 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 137 mg
- Sodium
- 368 mg
Ingredients
For The Crust:
For The Filling:
For The Topping:
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Directions
Special equipment:
a 9-inch round springform pan, a large roasting pan- Make the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch round springform pan. Combine the graham crackers, coconut and kosher salt in a food processor and process until finely ground but not pasty. Drizzle with the melted butter and pulse until the crumbs are evenly moistened. Transfer to the prepared pan and evenly press into the bottom. Bake until just set, 10 to 12 minutes. Transfer to a rack and let cool completely. Reduce the oven temperature to 325 degrees F.
- Make the filling: Bring a kettle of water to a boil. Wrap the bottom and sides of the springform pan tightly in foil to keep water from seeping in during baking. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until mostly melted. Stir to melt completely and set aside to cool slightly.
- Wipe out the food processor. Add the cream cheese, granulated sugar, brown sugar and cocoa powder. Process, scraping down the sides of the bowl once or twice, until completely smooth, about 1 minute. Add the eggs, coconut milk and both extracts and process just until smooth, scraping down the sides. Add the melted chocolate and pulse until just smooth. Pour into the prepared crust and smooth the top.
- Set the springform pan in a large roasting pan. Add enough boiling water from the kettle to come halfway up the sides of the springform pan. Bake until the edges of the cheesecake are set but the center is still somewhat jiggly, 70 to 75 minutes. Turn off the oven and let the cheesecake cool in the closed oven for 1 hour. Carefully transfer the springform pan to a rack and let cool completely, then refrigerate for 4 hours or up to overnight.
- Make the topping: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until mostly melted; stir to melt completely. Set aside to cool for 10 minutes.
- Pour the chocolate topping over the top of the cheesecake and gently spread to the edges. Let sit just until the topping begins to lose its sheen, 3 to 4 minutes. Sprinkle with the flaky salt, then let the topping set completely, 10 to 15 more minutes. Run a knife or offset spatula around the sides of the pan and remove the springform ring. Cut into wedges.
