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Sonia Arias

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Recipe of Captivating Chocolate & Coco Cheesecake
Sonia

Sonia Arias

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Recipe of Captivating Chocolate & Coco Cheesecake
Recipe

Captivating Chocolate & Coco Cheesecake

3 h
Not so easy
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Delicious and captivating chocolate and coconut cheesecake, ideal for coconut lovers.
Learn more about Sonia Arias

Ingredients

16 servings
  • 3/4 of Cup of flour for the base
  • 1/4 of Cup of sugar for the base
  • 4 teaspoons of cocoa powder for the base
  • 1 piece of egg slightly shakes, for the base
  • 5 soup spoons of Butter or margarine, softened, for the base
  • 1/2 teaspoonful of vanilla extract for the base
  • 680 grams of cream cheese for the filling
  • 3/4 of Cup of sugar for the filling
  • 1/2 Cup of sour cream for the filling
  • 3 pieces of egg for the filling
  • 1 piece of egg yolk for the filling
  • 1 1/4 teaspoons of vanilla extract for the filling
  • 198 grams of dark chocolate melted, for filling
  • 1/4 of Cup of Butter or margarine, for topping
  • 1/3 of Cup of sugar for the topping
  • 1/3 of Cup of evaporated milk for the topping
  • 1 Cup of egg yolk slightly beaten, for topping
  • 1 Cup of grated coconut for the topping
  • 1/2 Cup of pecan chopped, for topping
  • 1 1/4 teaspoons of vanilla extract for the topping
  • teaspoons of pecan in halves, for the topping
  • chocolates in curls, amount needed, the topping

    Preparation

    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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    539
    kcal
    27%
    Carbohydrates
    42.3
    g
    14%
    Proteins
    9.1
    g
    18%
    Lipids
    41.2
    g
    63%
    Fiber
    4.3
    g
    8.7%
    Sugar
    29.0
    g
    32%
    Cholesterol
    236
    mg
    79%
    Esha
    Rate this tip
    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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