Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, dark chocolate coconut raspberry cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
I made this for my girlfriend's birthday, and it was a huge hit! Add the cashews to a clean glass jar and cover with a mixture of coconut yoghurt and coconut water kefir - just enough to cover the mix. This recipe for Raw Chocolate Raspberry Cheesecake is creamy and tangy and extremely delicious! It's no bake, vegan, gluten free, refined sugar free and totally free from coconut oil, in fact it doesn't contain any coconut at all.
Dark Chocolate Coconut Raspberry Cheesecake is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Dark Chocolate Coconut Raspberry Cheesecake is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 cook it.
The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:
- Prepare 2 cups graham cracker pieces
- Make ready 3 tbsp butter, melted
- Take 1 lime
- Get 16 oz. coconut Greek yogurt
- Get 8 oz cream cheese
- Take 2 cups coconut palm sugar
- Prepare 1/4 cup flour
- Get 1 tsp vanilla extract
- Take 1 tsp coconut extract
- Make ready 1/2 tsp salt
- Get 3 cups fresh raspberries
- Prepare 1 large bar dark chocolate
- Make ready 1/4 cup fruit juice (any)
- Prepare 1/2 pkg unflavored gelatin
You can make a mini cheesecake, like I did, or multiply the ingredients to make it in a bigger pan. My Chocolate ganache ended up to be very hard and not silk and smooth looking like yours. Also the three layers did no really bond. As I start cutting it, top wants to slide off and when eating it also base kinda wants to.
Instructions to make Dark Chocolate Coconut Raspberry Cheesecake:
- 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.
- 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.
- Cut two thin strips from the lime and form into tight curls, zest the remainder, set both aside.
- 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.
- 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.
- 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.
- 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.
- Decorate with remaining chocolate, remaining raspberries and lime curls.
- Ready to serve and ENJOY!
Also the three layers did no really bond. As I start cutting it, top wants to slide off and when eating it also base kinda wants to. This is the recipe for the raspberry chocolate cheesecake I made for my wife's birthday. I used the basic cheesecake recipe from Wheat Belly with a few modifications: In particular, I added some ingredients to make a thin layer of dark chocolate that provided a nice dimension to the raspberry cheesecake filling. This is a bit more complicated than my usual simple recipes, but it.
So that’s going to wrap this up with this exceptional food dark chocolate coconut raspberry cheesecake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
