coconut cheesecake with chocolate ganache

Ingredients coconut cheesecake with chocolate ganache

cheesecake
1 1/2 lb softened creamcheese. 3 8 ounce packages
2/3 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 cup coconut milk
4 tbsp flour
crust
2 cups about 10 ounces of finely chopped coconut cookies
4 tbsp melted butter
ganache
1 cup dark chocolate chips
1/2 tsp oil unflavored.
1/2 cup heated heavy cream. Heat to just before boiling stage. I did substitute coconut milk for cream.

how to make coconut cheesecake with chocolate ganache

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.

Heat oven to 340°F while mixing batter.

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

Beat in eggs, one at a time.

Add in vanilla and coconut milk.

Fold in the flour until incorporated.

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

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

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

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

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.

Recipe by taylor68too.