COCONUT-WHITE CHOCOLATE CHEESECAKE
Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. -Jamie Harris, Danville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.
Nutrition Facts : Calories 517 calories, Fat 40g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 332mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
NO-BAKE COCONUT WHITE CHOCOLATE CHEESECAKE (NEEDS TESTED)
This needs testing because I have not tried this recipe yet. The measurements might be off. Feel free to try it out and make some tweaks!
Provided by CheeseKitty3
Categories Cheesecake
Time 6h20m
Yield 1 Cheesecake, 4-8 serving(s)
Number Of Ingredients 12
Steps:
- For the crust, melt the white chocolate chips in your microwave using 15-second intervals. .
- While the chocolate is cooling down, smash the graham crackers into crumbs either with a food processor or dump the crackers in a Ziploc bag and zip it tight. Then, take a rolling pin and crumble them that way.
- Pour graham cracker crumbs into a bowl. Melt the butter.
- Once the butter has melted, pour it into the bowl with the graham crackers and mix it thoroughly.
- Using a spoon, scoop the graham cracker mix into a pan and spread it.
- Pour the melted white chocolate over the graham cracker crust.
- Place the pan in a fridge. Let's move on to the filling!
- Let the cream cheese become room temperature.
- Pour in the coconut milk, sour cream, cream cheese, whipped cream, and lemon juice into a bowl, and mix it throughly.
- Take the crust out of the fridge and pour the filling in to the pan.
- Chill overnight.
- Optional: Melt chocolate chips and wait for them to be room temperature. Pour in the teaspoon of milk and mix it. Put it in a piping bag, and drizzle it over the cheesecake. Take the whipped cream and with the piping bag pipe it near the edge of the cheesecake. Garnish the cheesecake with coconut flakes.
Nutrition Facts : Calories 1396.6, Fat 118.1, SaturatedFat 72.6, Cholesterol 259.3, Sodium 821.2, Carbohydrate 75.2, Fiber 1.5, Sugar 65.6, Protein 15.9
NO BAKE WHITE CHOCOLATE CHEESECAKE (AND NOT SO BAD 4 U!)
A VERY easy and yummy cheesecake, that is no bake and isn't too bad for your health (as good as cheesecake can get 4 your health)
Provided by Katrina
Categories Cheesecake
Time 15m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!).
- Cube cream cheese and add to the white chocolate.
- Mix with beaters until smooth.
- Fold in whip cream until completely incorporated.
- Pour into graham cracker crust.
- Refrigerate for 4 hours or until firm.
CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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