A light and melting coconut-flavored cheesecake, do you like it? This recipe from Coconut and chocolate cheesecake is really easy to do. Coconut and chocolate combine in this dessert, for a really tasty result ...
Do you like coconut? I do ! A mild flavor, ideal in desserts. Here I used coconut milk (canned) and grated coconut to flavor this cheesecake. For the thin chocolate layer, I chose dark pastry chocolate: the two flavors work wonderfully!
How to prepare this coconut and chocolate cheesecake?
First of all, you have to make the biscuit base: a mixture of coconut cookies and small butter mixed with melted butter then packed at the bottom of a springform pan.
Then make the coconut filling. We mix fresh cheese (I always use the Philadelphia because it is not very salty), cream, coconut milk, sugar and grated coconut. We then pour this filling into the mold and put it in the oven!
For the chocolate part, we melt the chocolate and butter before coating the cold cheesecake…. A little touch of grated coconut for decoration and voila!
Tips for making this recipe perfectly
I advise you to bring the ingredients to room temperature about 30 minutes before the start of the recipe.
For coconut milk, use only the hard part on the inside of the can.
After cooking, leave the cheesecake in the oven half-opened, this prevents it from cracking.
Other cheesecake recipes to try
For cheesecake lovers, I recommend these other recipes from the blog, which you might also like: Salted butter caramel cheesecake, No-bake strawberry lemon cheesecake, Japanese cheesecake, White chocolate cheesecake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!
Coconut & Chocolate Cheesecake
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
Instructions:
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).
LadyMilonguera @ A fun siphon ...
This cheesecake is a real killer!
nadiab
Hummmmm book to buy !!!!! Thank you …
Chocifraspberry
Wow! Magnificent this chessecake! I would take a part!
mary
I like cheesecake so much :) Thank you for this gourmet sharing, to test !!
laetitially
A great treat!
Coralie
On one I love cheesecake, on two I love coconut and on three I am a chocolate addict, needless to say that I totally succumb to your cheesecake! Especially since the texture is exactly as I like it!
LeeYaa
a killing this cheesecake! It makes me drool!
LBDN
A true delight!
Annie cb
wow, I love it! It's a great thing to put coconut milk in the cheese base and with chocolate on it yum!
Surely the next cheesecake I would make, thank you for sharing a recipe!
Coline
My god that looks super good!
It makes you want :)
Thank you for the recipe anyway ^^
Hill ♡
jameneleddessert
Sublime, I love it !!!! kisses
cakes and sweets
Whaouuu I love this Cheesecake recipe !!!
The Ant Elé
Superbly delicious!
Chestnut
Haaaan, too bô! It's a gorgeous cheesecake version, you invite? !! Chocolate-coconut, just too good ...
Kokille
Too good this cheesecake, bravo !!
Co
I'm a big fan of cheesecake too and yours always look delicious. Again this one looks to die for!
titoo
Wow! top! it is, very successful …… .. I too want to succeed too, here is a great recipe !!!!!!!! ……. kisses kisses TITOU ………
Caroline
Super your cheesecake !!! it makes you want too :)
I tagged you for the Versatile Blogger Award on my blog! Your turn!
Caro
CrispX
How beautiful he is! a massacre !
Nasera
Hello, coming to discover this blog I stopped on this magnificent cake and then I started! Observation: What Happy !! Super nice and good Cheesecake !!! Thanks for the recipe.
A beginner =)
Lilie bakery
Thank you Nassera, I'm happy that your cheesecake was all the rage :-)
PHILO
You make me really want! Too handsome
James
The photos are beautiful… I'm hungry! And coconut is so good.
Thank you, I'm testing it this weekend: D
caro-in-the-kitchen
Very nice achievement! coconut-chocolate, what a nice idea
Mahlyn
Thank you for this recipe :-) I made it this weekend !!!!
goley
I made this recipe for the departure of a colleague who wanted to eat a cheese cake, it was all the rage, a real delight !!! and pride for me because it was my 1st cheese cake !!
Thank you for your pleasant blog and your recipes that I discover with so much pleasure, always with the necessary details.
Lilie bakery
Thank you very much Priscilla, delighted that this cheesecake pleased your colleague! @ soon!
eric
Superb recipe! Can you tell me how many centimeters you have lined the biscuit backwall? thank you so much !
Lilie bakery
Hello Eric, on the height it must be about 4 cm, I did not measure exactly. @ soon
Audrey
Hello Lilie! it's The Big Cat! the cheesecake is both cracked and runny in the center… do I have to bake it again? or is it completely screwed up? (I had to adapt the doses for a 16cm diameter mold and I only have a bottomless mold ... so I already left with a disadvantage)
thank you for your answer (and the Bavarian 3chocolats really had its effect the other day! thank you for your recipes)
Lilie bakery
Hello Audrey, it is normal for the cheesecake to be shaky when it comes out of the oven, it will be very smooth when tasted. @ soon
delphine
Hello, at what temperature should the cheesecake be cooked for 1 hour?
Is it like the 160 ° biscuit?
please
delphine
Lilie bakery
Hello Delphine, the temperature is the same yes, 160 °. @ soon
Laurie
Hello,
I try in individual molds 8 cm in diameter.
What cooking time do you recommend?
Thank you for this great recipe
Lilie bakery
Hello Laurie, so there is a very good question… I do not have the answer, but know that they will have to be cooked at low temperature for a long time, like the one I realized. Make sure that the center is not overcooked (still shaky) before turning off your oven. @ soon
Sam
Hello, I would like to get started in the cheesecake recipe but I wanted a clarification: do you need liquid or heavy cream? Thank you thank you for your response
milycroch
Delicious recipe, not yet tested with chocolate sauce, I preferred the coated chocolate version
Perfect recipe level quantity to the crumb!
Thank you for this sharing and this good idea, it's only been 2 times but congratulations each time!
Lilie bakery
Thank you for your feedback :-) @ soon
Ahlam
very fat but delicious
to do when you have lots of gourmet guests :)
Coralie B
Hello, would like to make this cheesecake but no philadelphia st mort or mascarpone. Is it possible to do this only with cottage cheese and coconut milk?
septuml
I made this cheesecake last week and just thinking about it my taste buds are in turmoil: D it was so delicious and airy <3 to do again!
Thank you Aurélie for this delicious recipe!
Megane B.
Hello, I have just made the recipe to the letter and it is the cata..
I had to stop cooking after 10min because something was burning and indeed I have the impression that it is butter from the biscuit that has "disgorged".. I either cleaned and put back in the oven but still the same .. In addition, it was almost burnt out and I took it out 10 minutes earlier than expected.
I made it for a birthday tomorrow night and I'm a little scared to serve it for once.. I don't know if I'll have an answer by then, but I could really use some help s please Aha.. Thank you!
Lilie bakery
Hello Mégane, your mold must not be airtight… It's not the butter in the biscuits that runs, it's the water contained in the filling. To avoid having to clean your oven (and if you don't want to buy a better quality mold) you wrap the bottom of your mold with 2 layers of aluminum foil. This should limit the damage… See you soon :)
Claire
Hello,
I would like to make a Coco Oréo cheesecake and your recipes sound great to me!
Do you advise me to take this recipe, making the base of your Oreo cheesecake without cooking? And if so, without this coconut base, will the taste of the Cheesecake maker be strong enough to smell like coconut? or to take the base of your Oréo cheesecake without cooking and replace the fresh cream with the coconut milk (since it seems to me that the creamy part that we use rises well in whipped cream), in which case I wonder if the taste will also be strong enough in coconut
Thank you in advance for your assistance
Have a good day !
Claire
Lilie bakery
Hello Claire, I advise you to take my coconut and chocolate cheesecake recipe. For the base: you mix Oreos instead of taking classic cookies. You can also add Oreos broken into 4 in the filling before pouring the batter into the mold. Goodbye :)