5 tablespoons butter, or margarine, softened, for the crust
1/2 teaspoons vanilla essence, for the crust
680 grams cream cheese, for the filling
3/4 cups sugar, for the filling
1/2 cups sour cream, for the filling
3 eggs, for the filling
1 egg yolk, for the filling
1 1/4 teaspoons vanilla essence, for the filling
198 grams dark chocolate, melted, for the filling
1/4 cups butter, or margarine, for the topping
1/3 cups sugar, for the topping
1/3 cups evaporated milk, for the topping
1 cup egg yolk, lightly whipped, for the topping
1 cup shredded coconut, for the topping
1/2 cups pecans, chopped, for the topping
1 1/4 teaspoons vanilla essence, for the topping
teaspoons pecans, in halves, for the topping
chocolates, in curls, as needed, for the topping
Preparation
3h
0 mins
Medium
Chocolate Cookie Crust:
In a medium bowl, mix the flour, sugar, and cocoa powder. Add the egg, butter or margarine, and vanilla extract. Mix with an electric mixer until combined. With well-greased fingers, press the mixture into a previously greased springform pan (about 22 centimeters).
Bake at 176°C for 12 to 15 minutes or until slightly golden. Remove from the oven and set aside.
Dark Chocolate Filling:
In a large bowl with an electric mixer, combine the cream cheese, sour cream, and sugar. Add the eggs and yolk, one at a time, mixing well before each addition. Add the vanilla extract. Mix in the melted chocolate. Spread the cream cheese mixture over the crust.
Bake at 176°C for 15 minutes. Lower the temperature to 93°C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and run a knife around the edge of the pan. Let it cool, uncovered, overnight.
Coconut and Pecan Topping:
In a small saucepan, melt the butter or margarine. Add the sugar, evaporated milk, and egg yolk. Cook over low heat for 10 minutes or until the mixture has thickened. Stir in 2/3 cup of shredded coconut, chopped pecans, and vanilla extract. Spread over the cheesecake. Garnish with remaining shredded coconut, pecan halves, and chocolate curls. Let it rest until serving. You can cut between 12 and 18 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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