Dark Chocolate Coconut Raspberry Cheesecake
Dark Chocolate Coconut Raspberry Cheesecake

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, dark chocolate coconut raspberry cheesecake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Dark Chocolate Coconut Raspberry Cheesecake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Dark Chocolate Coconut Raspberry Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

Browse Our Keto Range At Holland & Barrett. I made this for my girlfriend's birthday, and it was a huge hit! Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently.

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 it.

The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:
  1. Get 2 cups graham cracker pieces
  2. Take 3 tbsp butter, melted
  3. Take 1 lime
  4. Get 16 oz. coconut Greek yogurt
  5. Get 8 oz cream cheese
  6. Prepare 2 cups coconut palm sugar
  7. Get 1/4 cup flour
  8. Prepare 1 tsp vanilla extract
  9. Get 1 tsp coconut extract
  10. Take 1/2 tsp salt
  11. Make ready 3 cups fresh raspberries
  12. Make ready 1 large bar dark chocolate
  13. Prepare 1/4 cup fruit juice (any)
  14. Make ready 1/2 pkg unflavored gelatin

Put the graham crackers into a food processor and pulse until fine. Add the butter and process until. Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.

Instructions 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.

Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries. I knew that a simple swirl of raspberry puree would not be enough for this cheesecake, so I sliced up some whole raspberries and tossed them into the cheesecake as well. Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from white, milk or dark chocolate, fruity or boozy.

So that is going to wrap this up with this special food dark chocolate coconut raspberry cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!