A very creamy cheesecake, with coconut milk and a thin layer of chocolate ...
Prep time25 minutesmin
Cook time1 timeh
Total1 timeh25 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 8people
Ingredients:
100gdry coconut cookies
125gsmall butter cookie
125gsoft butter, melted
300gPhiladelphia type fresh cheese
250mlsemi-thick cream 30% mg
110ggranulated sugar
280mlcanned coconut milkthe solid part
40gshredded coconut
35gcornstarch
3eggs
100gsemi sweet chocolate bar
60gunsalted 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).
Notes:
Store in the refrigerator (ideally under a cover). Like all cheesecakes, it will be even better the next day!
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)