Dark Chocolate Coconut Raspberry Cheesecake
Dark Chocolate Coconut Raspberry Cheesecake

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, dark chocolate coconut raspberry cheesecake. One of my favorites. For mine, I am going to 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 is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Dark Chocolate Coconut Raspberry Cheesecake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook dark chocolate coconut raspberry cheesecake using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:
  1. Take 2 cups graham cracker pieces
  2. Make ready 3 tbsp butter, melted
  3. Prepare 1 lime
  4. Get 16 oz. coconut Greek yogurt
  5. Take 8 oz cream cheese
  6. Get 2 cups coconut palm sugar
  7. Prepare 1/4 cup flour
  8. Take 1 tsp vanilla extract
  9. Get 1 tsp coconut extract
  10. Take 1/2 tsp salt
  11. Take 3 cups fresh raspberries
  12. Prepare 1 large bar dark chocolate
  13. Take 1/4 cup fruit juice (any)
  14. Prepare 1/2 pkg unflavored gelatin
Steps to make Dark Chocolate Coconut Raspberry Cheesecake:
  1. 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.
  2. 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.
  3. Cut two thin strips from the lime and form into tight curls, zest the remainder, set both aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Decorate with remaining chocolate, remaining raspberries and lime curls.

So that is going to wrap this up for this special food dark chocolate coconut raspberry cheesecake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!