Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, dark chocolate coconut raspberry cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Dark Chocolate Coconut Raspberry Cheesecake is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Dark Chocolate Coconut Raspberry Cheesecake is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have dark chocolate coconut raspberry cheesecake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:
- Get graham cracker pieces
- Make ready butter, melted
- Take lime
- Prepare coconut Greek yogurt
- Make ready cream cheese
- Get coconut palm sugar
- Make ready flour
- Make ready vanilla extract
- Make ready coconut extract
- Take salt
- Get fresh raspberries
- Take large bar dark chocolate
- Make ready fruit juice (any)
- Get unflavored gelatin
Instructions to make Dark Chocolate Coconut Raspberry Cheesecake:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
- Put the graham crackers into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
- Cut two thin strips from the lime and form into tight curls, zest the remainder, set both aside.
- Combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, coconut extract, lime zest and salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
- Put 2 cups of the raspberries and the juice in a medium saucepan and bring to a boil. Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Reduce heat to low and cook for 5 minutes, then remove from heat.
- Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot raspberry-chocolate mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
- After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the raspberry-chocolate sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
- Decorate with remaining chocolate, remaining raspberries and lime curls.
So that’s going to wrap this up for this special food dark chocolate coconut raspberry cheesecake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
