I know, it’s been awhile. I actually haven’t even really cooked anything in quite some time. My oven has been on the fritz and I still have to warsh my dishes in either the dishwasher or the bathroom sink.
It’s been like that.
I finally got my oven back up and running though which is exciting. Managed to find another random cookbook full of deserts (which is great for the diet right). This recipe literally jumped out at me and threatened me to make it or it would cut me. Which it did anyway, stupid paper cuts.
Did you know some people don’t like coconut? I know a lot of them which sucks… for them. I get to eat it all!
nom nom nom!
The crust is made of chocolate graham crackers (or teddy grahams if you can’t find those). I was surprised at how much of a difference that makes and the almonds that go into it is pretty F’ing good as well.
This cheesecake is also the first time it’s had me wrap it in al-ooo-min-yum foil.
It also has you use a waterbath, which the previous cheesecakes I’ve done have never used. I got my roasting pan (which is a flimsy aluminum one I got for super cheap at Wally world) and put it in the shower. It was dirty! Plus I had to fill it up with hot water and since I don’t have a kitchen sink currently that’s the only place to get it.
The cheesecake innards have cream of coconut in it that I thought was going to give it this overpowering coconut flavor but I’d say it’s so subtle that I didn’t even really notice it which made me sad. You do garnish with toasted coconut though which really helps to bring the flavor out and that with the chocolate on top and the chocolate crust really brings it all together.
By the time I remembered to take a pic I only had this chunk left which was going to a friend of mine.
Is it healthy? No. Does it taste like an angel was reincarnated into dessert? Yes.
Yes it does.
– 1 1/4 cups chocolate graham cracker crumbs
– 1/2 cup sliced almonds
– 1/4 teaspoon salt
– 4 tablespoons unsalted butter, melted
– 2 8-oz. packages cream cheese, at room temperature
– 1/2 cup sugar
– 3 large eggs, at room temperature
– 1/2 teaspoon vanilla extract
– 1 cup canned cream of coconut
– 1/2 teaspoon salt
– 1/2 cup canned cream of coconut
– 1/2 cup heavy cream
– 12 ounces semisweet chocolate, chopped
– Toasted coconut
– Sliced almonds
1. Preheat oven to 350ºF. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.
2. Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
3. Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.
4. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
5. Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.