Chocolate-Coconut Cheesecake Squares Recipe

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Prep time:
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Servings: 12
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Ingredients

Cost per serving $1.14 view details
  • Ingredients:
  • 2 cups finely ground graham crackers (from 15 rectangles)
  • 3 cups (10 ounces) finely shredded unsweetened coconut
  • 5 ounces semisweet chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 stick (1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
  • 3 large eggs plus 5 large egg yolks
  • 12 ounces cream cheese, room temperature

Directions

  1. Directions:
  2. 1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
  3. 2. Stir together graham cracker crumbs and 2 cups coconut.
  4. 3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter,and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
  5. 4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
  6. 5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
  7. 6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
  8. 7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
  9. 8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 12 servings
Calories 554  
Calories from Fat 298 54%
Total Fat 34.24g 43%
Saturated Fat 19.67g 79%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 378mg 16%
Potassium 287mg 8%
Total Carbs 59.29g 16%
Dietary Fiber 4.6g 15%
Sugars 33.16g 22%
Protein 8.36g 13%
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