Easiest Way to Make Perfect Dark Chocolate Coconut Raspberry Cheesecake

Dark Chocolate Coconut Raspberry Cheesecake. Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. Top each slice of cheesecake with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder.

It's not too sweet and but very rich, so a small slice goes far! The fresh raspberry pockets swirled throughout are delightfully refreshing! 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.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, dark chocolate coconut raspberry cheesecake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. Top each slice of cheesecake with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder.

Dark Chocolate Coconut Raspberry Cheesecake is one of the most popular of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Dark Chocolate Coconut Raspberry Cheesecake is something which I've loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook dark chocolate coconut raspberry cheesecake using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:

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

A raspberry and coconut centre with Raspberry Ruffle™ bar pieces topped with Raspberry Ruffle Bar and dark chocolate (contains Raspberry Ruffle ™ pieces). The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly. Yummy raspberry sauce with fresh raspberries placed just so, with dark chocolate shavings and sifted powdered sugar on top.

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..

I was actually planning on that garnish anyway, but it is a very tasty, AND aesthetically pleasing way to cover up a crack the filling of an otherwise perfect Dark Chocolate Raspberry Cheesecake. This cake is decorated with chocolate ganache and freeze-dried raspberries, for an even more intense dark chocolate and raspberry flavour. This is to ensure the maximum flavour once it's blended with all the other ingredients. To one bowl, fold in melted chocolate and half of the whipped cream. To the other bowl, gently fold in the remaining whipped cream, then the raspberries.

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

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