coconut chocolate cheesecake

choppy waves at sea,
grab hold of the mast, don’t let
yourself overboard!

coconut chocolate cheesecake!


coconut chocolate cheesecake!Some cute boy and I decided it was necessary to make a cheesecake! Of course we couldn’t make an average cheesecake… we had to experiment! And I impulsively add coconut to everything I bake. So coconut chocolate it was.

After reading somewhere online that people have made crusts solely out of coconut and butter, I substituted half of the graham cracker crumbs of my recipe for coconut flakes. That was a good choice. Totally successful. I’m pretty sure I could use this crust for pretty much anything… or just eat it plain. (which i did, since i had extra.)

We used my dad’s super awesome cheesecake recipe for the basics, then split it in half for the layers. One half was the chocolate layer, and we mixed that up and stuck it in the fridge to firm up before adding the top layer. The top layer had extra vanilla and some – just enough – coconut. Then we topped it with a thin chocolate ganache and let it chill.

coconut chocolate cheesecake! Then it was eating time! We topped it with homemade whipped cream, since there was whipping cream left over from the ganache, and toasted coconut. (a tip: toasting coconut is definitely easiest to do in a frying pan, not in the oven!) And I took terrible pictures, since I just wanted to eat the stuff. Can you blame me?

And I feel super awesome, because how many college kids do you know who can bake successful cheesecakes in their dorm kitchens? Not many. And I’d say it’s a very worthwhile and completely awesome use of time and procrastinatory skills.

You may also like...

3 Responses

  1. leila says:

    PLEASE PLEASE GIVE ME THE RECIPE FOR THIS! it looks amazing, and it is my boyfriends birthday soon and so i wanted to make it for him.

    • Samantha says:

      Well, the best part was certainly the crust (i always love the crust) – make a standard graham cracker crust but replace half of the graham cracker crumbs with shredded coconut. Then we mixed up my dad’s cheesecake recipe (i don’t have it on me, but you can use something like this:

      Once it was all mixed up, we split the cheesecake batter into two bowls. For the coconut layer, we added extra vanilla and some shredded coconut. For the chocolate cheesecake, for the most chocolatey flavor, it’s best to melt down some baking chocolate and stir that in.

      Then we baked it, whipped up some fresh whipped cream, and topped it with toasted coconut – my secret is to just stir coconut around in a frying pan until it looks right – you have to be super vigilant but it’s less likely to burn than when it’s in the oven!

      hope that helps!

  2. leila says:

    Thank you so much, i’ll definitely make this. Great help!

Leave a Reply