Chocolate Coconut Cheesecake

Directions

Toasted Coconut

1. Preheat the oven to 325°F. Place shredded or flaked coconut evenly on a large baking sheet lined with parchment paper. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

2. Put the baking sheet on the middle rack and bake for 5 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 5 more minutes. Remove from the oven and cool completely.

3. Set aside to use for your cheesecake filling.

Graham Cracker Crust

1. Preheat the oven to 325°F. Wrap the sides of the springform pan with aluminum foil, covering the bottom as well. *See recipe notes

2. Spray the springform pan with nonstick cooking spray, or generously butter the bottom and sides of the pan.

3. Add the graham cracker crumbs and sugar to a large bowl and stir to combine.

4. Add the melted butter and mix until well combined.

5. Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.

6. Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.

7. Bake at 325°F for 10 minutes.

Coconut Cheesecake Filling

1. Pre-heat oven to 350°F.

2. Put one package of the cream cheese, ⅓ cup of white sugar, and cornstarch in the bowl of your stand mixer with paddle attachment and beat on low until creamy, about 3 minutes, scraping the bowl down at least once.

3. Blend in remaining cream cheese, one packet at a time, scraping down the bowl after each one.

4. Increase the mixer speed to medium and beat in the remaining 1 ⅓ cups of sugar, vanilla, and Coconut Smooth Flavor Paste. Blend in the eggs, one at a time, beating well after adding each one. Mix in the toasted coconut and coconut milk until completely blended.

5. Pour cheesecake filling over crust.

6. Pull out your oven turkey bag and place your cheesecake in the oven bag, pulling the plastic up the sides but not overtop. Put this in the large roasting pan. Fill the roasting pan with hot water that comes up 1” up the sides of the springform, making sure no water gets inside the oven bag.

7. Bake for 75 minutes to 90 minutes, looking to see when the edges are golden brown and top is golden tan, with only a slight jiggle left in the middle of the cheesecake.

8. Remove the cheesecake from the water bath, transfer it to a wire rack, and let it cool for 2 hours. Then, leave the cake in the pan and loosely cover with plastic wrap and refrigerate overnight.

Dark Chocolate Ganache

1. Microwave heavy cream in a microwave safe bowl for 60 seconds.

2. Pour cream and vanilla over chocolate and let sit for 2 minutes, undisturbed.

3. Stir chocolate and cream until ganache forms. If needed, you can microwave in 15 second intervals until ganache forms.

4. Set the chocolate aside until it cools to room temperature, about 20 minutes.

5. Spoon over cold cheesecake, spreading until evenly distributed.

White Chocolate Mousse

1. Measure out ¼ of the White Chocolate Mousse powder (120g)

2. In the bowl of a stand mixer with a wire whisk attachment, add in 1 pint of cold heavy cream. Turn mixer to low.

3. Add in the white chocolate mousse mix. Once incorporated, turn mixer to high speed for 2-3 minutes until medium stiff peaks form.

4. Prepare a piping bag fitted with desired piping tip (Hannah used a 1M tip).

5. Place mousse in piping bag.

6. Top ganache with an outer circular swirl.

Decorating

1. Top mousse with Dark Chocolate Shavings and toasted coconut.

Serving

1. To serve, slice the cold cake with a sharp straight-edge knife, not a serrated one.