Coconut & Chocolate Cheesecake
A very creamy cheesecake, with coconut milk and a thin layer of chocolate ...
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!