Chocolate Coconut Macaroon Cheesecake
Chocolate Coconut Macaroon Cheesecake is a decadent dessert that combines the rich flavors of chocolate and coconut with the creamy texture of cheesecake. This dessert is perfect for any occasion and is sure to impress your guests.
Ingredients:
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Serves: 8
Cooking Tips:
- Use room temperature cream cheese to ensure a smooth and creamy cheesecake.
- Toast the shredded coconut in the oven for a few minutes to enhance its flavor.
- Use a springform pan to easily remove the cheesecake from the pan.
Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together the shredded coconut, flour, cocoa powder, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla extract and beat until well combined.
4. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
5. Bake for 35-40 minutes or until the cheesecake is set. Let cool to room temperature.
6. In a small saucepan, heat the chocolate chips and heavy cream over low heat until melted and smooth. Drizzle the chocolate sauce over the cheesecake.
7. Refrigerate the cheesecake for at least 2 hours or overnight before serving.
Appearance and Taste:
This Chocolate Coconut Macaroon Cheesecake is a showstopper with its rich chocolate color and toasted coconut crust. The creamy cheesecake filling is perfectly balanced with the sweet and nutty flavors of coconut. The chocolate drizzle on top adds a decadent touch and makes this dessert irresistible.
Type: Dessert
Main Ingredients: Coconut, Chocolate, Cream Cheese
