Dark Chocolate Coconut Raspberry Cheesecake
Dark Chocolate Coconut Raspberry Cheesecake

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, dark chocolate coconut raspberry cheesecake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. To Garnish & Serve: To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut. Top each slice of cheesecake with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder. This Dark Chocolate Raspberry Cheesecake is pure decadence!

Dark Chocolate Coconut Raspberry Cheesecake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Dark Chocolate Coconut Raspberry Cheesecake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Make ready 2 cups graham cracker pieces
  2. Make ready 3 tbsp butter, melted
  3. Prepare 1 lime
  4. Take 16 oz. coconut Greek yogurt
  5. Prepare 8 oz cream cheese
  6. Get 2 cups coconut palm sugar
  7. Take 1/4 cup flour
  8. Get 1 tsp vanilla extract
  9. Take 1 tsp coconut extract
  10. Get 1/2 tsp salt
  11. Prepare 3 cups fresh raspberries
  12. Make ready 1 large bar dark chocolate
  13. Take 1/4 cup fruit juice (any)
  14. Take 1/2 pkg unflavored gelatin

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. Yummy raspberry sauce with fresh raspberries placed just so, with dark chocolate shavings and sifted powdered sugar on top. 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 time I challenged myself to create something wonderful for you that fits in with a low carb high fat keto diet that is a purely cheesecake fat bomb; sans chocolate.

Steps 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 time I challenged myself to create something wonderful for you that fits in with a low carb high fat keto diet that is a purely cheesecake fat bomb; sans chocolate. I settled on raspberry coconut cheesecake fat bombs to share this time. The flavors compliment each other perfectly. This is the recipe for the raspberry chocolate cheesecake I made for my wife's birthday.

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