Coconut Cheesecake with Dark Chocolate Ganache
A luscious coconut cheesecake boasting a velvety texture and rich flavor. The coconut dances harmoniously with the decadent dark chocolate ganache crown, adding a luxurious touch to every bite.
Equipment
- 5 quart planetary mixer whisk and paddle attachment
- 9” springform pan
- aluminum foil 18" size
- Large roasting pan
- Oven Turkey Bag
- large glass bowl
- microwaveable safe bowl
- 1 M Decorating Tip
Ingredients
Graham cracker crust
- 300 grams graham cracker crumbs 2 ½ cups
- 1 stick butter, melted 1 stick
- 100 grams white sugar ½ cup
Cheesecake filling
- 4 packs full fat cream cheese
- 356 grams white sugar, divided divided into 1 ⅓ cup and ⅓ cup
- 32 grams corn starch ¼ cup
- 8 grams vanilla extract 1 teaspooon
- 22 grams coconut flavor 1 tablespoon
- 2 large eggs room temperature
- 80 grams toasted coconut 1 cup
- 156 grams full fat coconut milk from baking aisle ¾ cup
Ganache top
- 226 grams dark chocolate
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Vanilla Mousse Swirl
- 120 grams white chocolate mousse dry mix
- 2 cups heavy whipping cream
Instructions
Prepare your graham cracker crust.
- Preheat the oven to 325ºF.
- Wrap the sides of the springform with aluminum foil, covering the bottom as well.
- Spray the springform pan with nonstick cooking spray or generously butter the bottom and sides of the pan.
- Add the graham cracker crumbs and sugar to a large bowl and stir to combine.
- Add the melted butter and mix until well combined.
- Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
- 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.
- Bake at 325 degrees for 10 minutes.
Prepare the cheesecake filling
- Pre-heat the oven to 350F.
- 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.
- Blend in remaining cream cheese, one packet at a time, scraping down the bowl after each one.
- Increase the mixer speed to medium at beat in the remaining 1 ⅓ cups of sugar, vanilla, and coconut flavor. 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.
- Pour cheesecake filling over crust.
- 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.
- 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.
- 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.
Make the dark chocolate ganache
- Microwave heavy cream in a microwavable safe dish for 60 seconds.
- Pour cream and vanilla over chocolate and let sit for 2 minutes, undisturbed.
- Stir chocolate and cream until ganache forms. If needed, you can microwave in 15 second intervals until ganache forms.
- Set the ganache aside until it cools to room temperature, about 20 minutes.
- Spoon over cold cheesecake, spreading until evenly distributed.
- Make white chocolate mousse:
- Measure out ¼ of the white chocolate mousse powder, this is 120 grams.
- In the bowl of a stand mixer with wire whisk attachment, add in 1 pint of cold heavy cream. Turn mixer to low.
- Add in white chocolate mousse mix. Once incorporated, turn mixer to high speed for 2-3 minutes until medium stiff peaks form.
- Prepare a piping bag fitted with desired piping tip.
- Place mousse in piping bag.
- Top ganache with an outer circular swirl
Decorating
- Top mousse with chocolate shavings and toasted coconut.
Serving
- To serve, slice the cold cake with a sharp straight - edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
Video
@onesweeetmama Cheesecake is always acceptable for breakfast. Coconut cheesecake with a dark chocolate ganache 🍫 #cheesecake #luxurydessert
♬ Ooh La La - Josie Dunne
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