Sonia Arias

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Recipe of Captivating Chocolate & Coco Cheesecake

Captivating Chocolate & Coco Cheesecake

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Delicious and captivating chocolate and coconut cheesecake, ideal for coconut lovers.
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16 portions
  • 3/4 cups flour, for the base
  • 1/4 cups sugar, for the base
  • 4 teaspoons cocoa powder, for the base
  • 1 egg, slightly shakes, for the base
  • 5 tablespoons butter, or margarine, softened, for the base
  • 1/2 teaspoons vanilla extract, for the base
  • 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 extract, for the filling
  • 198 grams dark chocolate, melted, for filling
  • 1/4 cups butter, or margarine, for topping
  • 1/3 cups sugar, for the topping
  • 1/3 cups evaporated milk, for the topping
  • 1 cup egg yolk, slightly beaten, for topping
  • 1 cup grated coconut, for the topping
  • 1/2 cups pecan nut, chopped, for topping
  • 1 1/4 teaspoons vanilla extract, for the topping
  • teaspoons pecan nut, in halves, for the topping
  • chocolates, in curls, amount needed, the topping


Chocolate biscuit base: In a medium bowl, mix the flour, sugar and cocoa powder. Add the egg, butter or margarine and the vanilla extract. Mix with an electric mixer until it is incorporated. With the fingers well greased, press the mixture into a removable greased mold (approximately 22 centimeters).
Bake at 176 ° C for 12 or 15 minutes or until lightly browned. Remove from oven and set aside.
Dark Chocolate Filling: In a large bowl with an electric mixer , combine cream cheese, sour cream and sugar. Add the eggs and yolk, one by one, beating well before each incorporation. Add the vanilla extract. Mix with the melted chocolate. Spread the cream cheese mixture on the base.
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 pass a knife around the mold. Let rest, discovered all night.
Coconut and Pecan Nut Topping: In a small saucepan melt the butter or margarine. Add the sugar, the evaporated milk and the egg yolk. Cook over low heat for 10 minutes or until the mixture has thickened. Stir with 2/3 cup of grated coconut, chopped pecan nuts and vanilla extract. Spread over the cheesecake. Garnish with leftover grated coconut, pecan nuts in halves and chocolate curls. Let stand until the moment of serving. You can cut between 12 and 18 slices.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Laura Fernandez
01/06/2015 19:55:00
Muy rico A mi familia le encantó
Irma Gonzalez
07/07/2014 17:45:43
que rico delicioso

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