Coconut Cheesecake With Chocolate Ganache


  • 1 1/2 lbsoftened creamcheese. 3 , 8 ounce packages
  • 2/3 cupsugar
  • 3 largeeggs
  • 1 tsppure vanilla extract
  • 1/2 cupcoconut milk
  • 4 tbspflour
  • 2cups, about 10 ounces of finely chopped coconut cookies
  • 4 tbspmelted butter
  • 1 cupdark chocolate chips
  • 1/2 tspoil, unflavored.
  • 1/2 cupheated heavy cream. Heat to just before boiling stage. I did substitute coconut milk for cream.


1_ In a food processor, pulse cookies to a fine crumb. Pour in melted butter and mix well. Pour crumbs into a 10" spring form pan. With your hand, firmly press in crumbs. Set aside.

2_ Heat oven to 340°F while mixing batter.

3_ In a large mixing bowl, mix cream cheese with sugar until sugar is well incorporated.

4_ Beat in eggs, one at a time.

5_ Add in vanilla and coconut milk.

6_ Fold in the flour until incorporated.

7_ Pour mixture over cookie crumb base. Place spring form on a baking tray. Place in oven then immediately drop oven temperature to 325°F.

8_ Bake for 60-65 minutes until center is just set.

9_ Cool on a wire rack for 30 minutes then refrigerate at least four hours before serving.

10_ If you wish to use a chocolate ganache topping, prepare as following.

11_ Take 1 cup of dark chocolate chips and add to 1/2 cup of heated heavy cream. Stir until chocolate is completely melted. Add in 1/2 teaspoon oil. This adds shine to ganache. Cool ganache while cheesecake cools. Top cheesecake before refrigerating.