Chocolate and coconut cheesecake in a grahamcracker crust with a brandied sour cream topping.
Recipe: Coconut Choco Cheesecake
1 cup graham cracker crumbs 3 tablespoons granulated sugar 5 tablespoons butter or margarine, melted – divided use 2 (1-ounce) squares unsweetened baking cocoa 2 (8-ounce) packages cream cheese, softened 1 1/4 cups granulated sugar 1/4 teaspoon salt 5 large eggs 1 1/3 cups sweetened flaked coconut 1 cup sour cream 2 tablespoons granulated sugar 2 tablespoons brandy
Combine graham cracker crumbs, 3 tablespoonssugar, and 3 tablespoons melted butter; press onto the bottomof a 9-inch springform pan. Bake at 350°F (175°C) for10 minutes.
Melt unsweetened baking cocoa and 2 tablespoonsbutter over low heat; stirring until smooth.
In a bowl, combine softened cream cheese,1 1/4 cup sugar, and salt; mixing at medium speed with an electricmixer until well blended. Add eggs, one at a time, mixing wellafter each addition. Blend in the chocolate mixture and flakedcoconut; pour over the crust.
Bake at 350°F (175°C) for 55 to60 minutes, or until the center is set.
Combine sour cream, 2 tablespoons sugar,and brandy; spread evenly over the cheesecake.
Bake at 300°F (150°C) for 5 minutes.Loosen the cake from the rim of the pan; cool before removingfrom the pan. Chill.
Makes 12 servings.
Chocolate Coconut Roughs – RECIPEIf the Coconut Choco Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.