Step-by-Step Guide to Prepare Appetizing Dark Chocolate Coconut Raspberry Cheesecake

Dark Chocolate Coconut Raspberry Cheesecake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Dark Chocolate Raspberry Cheesecake recipe - Creamy, dark chocolate crust cheesecake topped with raspberry sauce, fresh raspberries and chocolate shavings. A super creamy, chocolate crust, tastes like it came from a bakery cheesecake.

Here is the best “Dark Chocolate Coconut Raspberry Cheesecake” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Dark Chocolate Coconut Raspberry Cheesecake

1. Prepare 2 cups of graham cracker pieces.
2. Make ready 3 tbsp of butter, melted.
3. Prepare 1 of lime.
4. Make ready 16 oz. of coconut Greek yogurt.
5. Take 8 oz of cream cheese.
6. Make ready 2 cups of coconut palm sugar.
7. You need 1/4 cup of flour.
8. You need 1 tsp of vanilla extract.
9. Prepare 1 tsp of coconut extract.
10. You need 1/2 tsp of salt.
11. Make ready 3 cups of fresh raspberries.
12. You need 1 of large bar dark chocolate.
13. Make ready 1/4 cup of fruit juice (any).
14. You need 1/2 pkg of unflavored gelatin.

Chocolate Raspberry Cheesecake is perfect for a special day that needs celebration.Birthdays, anniversary, holiday or Valentines day.Categories: Chocolate Cheesecake Cheesecake Baking Dessert Fruit Raspberry Recipes Cream Cheese Recipes.Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream.

Dark Chocolate Coconut Raspberry Cheesecake step by step

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..

This cake is a must-make for any cheesecake-lover.Chocolate Raspberry Cheesecake came fully formed, as I like it; no adjusting necessary.My family is used to me sneaking in a new healthy ingredient once in awhile.

Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water.Stir until melted but not hot.Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.Top chocolate-raspberry-cheesecake recipes just for you.This heavenly Raw Coconut & Raspberry Cheesecake has a light and creamy coconut 'cheesecake' filling with a sweet-tart raspberry layer in the middle, and a decadent chocolate buckini crust.