Chocolate Cheesecake with Coconut, Lime and Berries Recipe
If you like baking cakes, you'll enjoy this chocolate cheesecake with coconut, lime, and berries recipe. It's packed with tasty flavors that will no doubt delight your taste buds. What's even better is the recipe is very simple and mostly consists of healthy ingredients.
- STep-by-step InSTRuctions
For cheesecake batter:
- 5 packages of softened cream cheese (8 oz. each)
- 1 1/2 cups white baking chips, melted and cooled (these are essentially white chocolate chips)
- 1 1/2 cups brown breadcrumbs
- 1 cup coconut palm sugar (crushed with a rolling pin)
- 6 tablespoons spoons melted butter
- 1 3/4 cup coconut milk
- 4 large eggs (beaten)
- 2 tablespoons coconut extract
- 2 tablespoons spoons fresh lemon juice
- 1 teaspoon vanilla extract
For the topping:
- 1 cup red berries or cherries
- 3/4 cup flaked coconut (toasted)
- Leaf mint for garnishing
Prep time: 1 day setting time and 40 mins preparation time
Cook time: 1 hour
Total time: 25 hours 40 mins
Serves: 1 cake
- Begin by preheating your oven to 350 degrees. Line a 9-inch springform pan with 2 layers of foil then grease it with vegetable spray. To prevent the cake from sticking to the pan, sprinkle breadcrumbs onto the bottom of the prepared pan and set aside.
- Mix cream cheese and coconut palm sugar in a large bowl. Beat in coconut milk, cooled baking chips, as well as the vanilla, coconut and lime juice extracts. Add eggs and beat the mixture with a hand mixer on low speed. You can add a tablespoon of cornstarch to make the cheesecake a bit firmer, or opt out if you want your cheesecake to have a soft and creamy texture.
- When the cheesecake batter is ready, transfer it to the prepared springform pan. Cheesecakes are best baked in a water bath. Think of the water bath as a spa for your cake. It creates a steamy environment so that the surface does not dry up and start to crack. To make the water bath, simply add 1 inch of water to a larger pan that can accommodate the springform baking pan.
- Bake for an hour or until the center sets and top surface appears dull. Remove the water bath pan from the oven and cool the cheesecake for 10 minutes on a wire rack. Meanwhile, toast the flaked coconuts as the oven cools down then set them aside.
- Once the cheesecake cools, use a knife to loosen its sides from the pan. Remove the foil and wrap the cake with decorative paper. Refrigerate the cheesecake overnight so that it can set.
- Finally, sprinkle the sides of the cheesecake with toasted coconut flakes and top with cherries before serving. You can garnish with a mint leaf as well.