Are looking for idea recipes dark chocolate coconut raspberry cheesecake that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious dark chocolate coconut raspberry cheesecake should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of dark chocolate coconut raspberry cheesecake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare dark chocolate coconut raspberry cheesecake delicious home, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required in prepare

1. Prepare 2 cups graham cracker pieces
2. Prepare 3 tbsp butter, melted
3. Prepare 1 lime
4. Prepare 16 oz. coconut Greek yogurt
5. Prepare 8 oz cream cheese
6. Take 2 cups coconut palm sugar
7. Prepare 1/4 cup flour
8. Prepare 1 tsp vanilla extract
9. Prepare 1 tsp coconut extract
10. Use 1/2 tsp salt
11. Prepare 3 cups fresh raspberries
12. Prepare 1 large bar dark chocolate
13. Use 1/4 cup fruit juice (any)
14. Take 1/2 pkg unflavored gelatin

Put this aside in the fridge. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream.

Instructions to cook 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.
9. Done and ready to serve!

Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. To Make the Dark Raspberry Layer: Place the raspberries, lemon juice and a dash of water into a saucepan and mash with a potato masher of fork. Heat gently until it reduces down to about half the. Combine berries, coconut sugar, and water in a small saucepan.

how ? Easy isn’t it? That’s the make dark chocolate coconut raspberry cheesecake that you practice at home. Good luck!