The Outrageous Chocolate Coconut Cheesecake, as the name suggests, is a delicious dessert that combines the flavors of chocolate and coconut with a creamy cheesecake base. While it is undoubtedly a decadent treat, it’s important to note that it is also high in calories, fat, and sugar. However, there are a few potential health and nutritional benefits associated with some of the ingredients used in this dessert:
1. Coconut: Coconut, particularly the flesh and oil, contains medium-chain triglycerides (MCTs), which are a type of healthy fat. MCTs are easily absorbed by the body and can be used as a quick source of energy. Additionally, coconut provides dietary fiber, vitamins (such as vitamin C), and minerals like manganese and copper.
2. Dark Chocolate: Dark chocolate with a high cocoa content is a rich source of antioxidants, particularly flavonoids. These antioxidants can help protect the body against damage caused by free radicals and may have potential health benefits for the cardiovascular system. Dark chocolate also contains minerals like iron, magnesium, and zinc.
3. Nuts: Some recipes for the Outrageous Chocolate Coconut Cheesecake may include nuts, such as almonds or walnuts, in the crust or as a topping. Nuts are nutrient-dense and provide healthy fats, protein, fiber, vitamins, and minerals. They are particularly rich in heart-healthy monounsaturated fats and may have a positive impact on heart health when consumed in moderation.
While these ingredients offer some potential benefits, it’s important to remember that the Outrageous Chocolate Coconut Cheesecake is still a high-calorie, indulgent dessert. It should be enjoyed in moderation as part of a balanced diet. If you’re looking for healthier dessert options, consider exploring recipes that incorporate fruits, whole grains, and natural sweeteners with lower calorie and sugar content.
Outrageous Chocolate Coconut Cheesecake
This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!
Ingredients
CHOCOLATE CAKE
1/4 cup + 3 tbsp (56g) all purpose flour
1/2 cups (104g) sugar
3 tbsp (21g) natural unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) milk
2 tbsp (30ml) vegetable oil
1/4 tsp vanilla extract
1 large egg white
1/4 cup (60ml) hot water
COCONUT PECAN FILLING
6 egg yolks
12 oz can evaporated milk
1 1/2 tsp vanilla
1 1/2 cups (310g) sugar
3/4 cup (168g) butter, cubed
2 2/3 cups (227g) sweetened shredded coconut
1 1/4 cups chopped toasted pecans
BROWNIE
1 cup (207g) sugar
10 tbsp (140g) unsalted butter, melted
1 tsp vanilla extract
2 eggs
3/4 cup (98g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
COCONUT CHOCOLATE CHIP CHEESECAKE
16 ounces (452g) cream cheese, room temperature
2/3 cup (138g) sugar
2 tbsp (16g) all purpose flour
2/3 cup (153g) sour cream, room temperature
2 tsp coconut extract
2 large eggs, room temperature
1/2 cup (86g | 3 oz) chocolate chips
CHOCOLATE FROSTING
3/4 cup (168g) butter
1 cup (169g | 6 oz) semi sweet chocolate chips, melted
3 cups (345g) powdered sugar
4–5 tbsp (60-75ml ) heavy whipping cream
2 cups ( | 12 oz) mini chocolate chips
Instructions
TO MAKE THE CHOCOLATE CAKE:
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
5. Add the water and whisk until well combined. Batter will be thin.
6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
7. Remove cake from the pan and set aside on a cooling rack to cool.
TO MAKE THE COCONUT PECAN FILLING:
8. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.
9. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.
10. Remove from heat and stir in coconut and pecans.
11. Set in the fridge to cool completely.
TO MAKE THE BROWNIE:
12. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan (the same pan you used for the chocolate cake) with parchment paper in the bottom and grease the sides.
13. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.
14. In another medium sized bowl, combine the butter, sugar and vanilla extract.
15. Add the eggs and mix until well combined.
16. Add the dry ingredients to the egg mixture and mix until well combined.
17. Pour the batter into the prepared pan and spread evenly.
18. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:
19. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
20. Add the sour cream and coconut extract, mixing on low speed until well combined.
21. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
22. Stir in the chocolate chips.
23. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and top with about 1/3 of the coconut pecan topping, then pour the cheesecake batter evenly over the topping.
24. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
25. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
26. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
27. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
28. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO MAKE THE FROSTING:
29. Beat the butter until smooth.
30. Add the melted chocolate and mix until smooth and well combined.
31. Slowly add the powdered sugar, mixing until smooth and well combined.
32. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
ASSEMBLY:
33. Place the cooled and firm brownie cheesecake onto a serving plate and top with another 1/3 of the coconut pecan filling and spread into an even layer.
34. Add the chocolate cake layer to the top of the cake.
35. Frost the sides of the cake with chocolate frosting, then press mini chocolate chips into the frosting.
36. Pipe swirls of the remaining frosting around the top edge of the cake and add the remaining coconut pecan filling to the top/center of the cake.
37. Refrigerate cake until ready to serve. Cake is best for 4-5 days
Certainly! Here are some tips to help you make an Outrageous Chocolate Coconut Cheesecake:
1. Use high-quality ingredients: Since this dessert relies on the flavors of chocolate and coconut, it’s important to use good quality chocolate and coconut products. Opt for dark chocolate with a high cocoa content and choose unsweetened shredded coconut or coconut flakes for the best flavor.
2. Crushed cookie crust: For the crust, consider using crushed chocolate cookies or graham crackers mixed with melted butter. This will provide a delicious and sturdy base for your cheesecake.
3. Toasted coconut: To enhance the coconut flavor, toast the shredded coconut or coconut flakes before using them in the recipe. Spread the coconut on a baking sheet and bake in the oven at 350°F (175°C) for a few minutes until it turns golden brown. Be sure to watch it closely as coconut can burn quickly.
4. Use cream cheese at room temperature: To ensure a smooth and creamy texture, make sure your cream cheese is softened and at room temperature before mixing it with the other ingredients. This will make it easier to blend and result in a smoother cheesecake filling.
5. Melt chocolate properly: When melting chocolate, use a double boiler or a microwave in short bursts, stirring in between, to avoid burning the chocolate. Overheating can cause the chocolate to seize or become lumpy.
6. Swirl in coconut cream: To infuse more coconut flavor into the cheesecake, swirl in some coconut cream or coconut milk into the cheesecake filling before baking. This will add a creamy and tropical touch to your dessert.
7. Refrigeration time: After baking, allow the cheesecake to cool completely at room temperature and then refrigerate it for a few hours or overnight. This will help it set properly and enhance the flavor.
8. Garnish with chocolate and coconut: Before serving, garnish the cheesecake with grated or shaved chocolate and sprinkle some toasted coconut on top. It will add visual appeal and an extra layer of flavor.
Remember to follow the recipe instructions carefully and have patience throughout the process. Cheesecakes are best when prepared in advance and allowed to chill for several hours or overnight to achieve the perfect texture and flavor. Enjoy your Outrageous Chocolate Coconut Cheesecake!