Chocolate coconut cheesecake slice



   I'm a sucker for cheesecake as you may have noticed by all of the cheesecake recipes i posted recently. I'm addicted to its creamy,airy,mousse like texture and i absolutely adore the sweet-salty contrast between crust and  filling.
   I prefer unbaked over baked  cheesecake because of its fluffy texture but i wouldn't say no to a rich and dense baked cheesecake too.


    In this recipe neither the filling nor the crust were baked and the filling was made with mascarpone cheese for extra creaminess. Is that acceptable to call it cheesecake if doesn't have cream cheese in it??🙄 I also added white chocolate  to thicken the consistency and for sweetness. It is well balanced,not too sweet,the coconut flavor is quite subtle and not overpowering making each bite a pleasure to your taste buds!!







Prep Time:   
Cooking Time: 
Yield :10-12 slices

Crust:
  • 140g salted cracker crumbs (i used Tuc original crackers)
  • 60g unsalted butter,melted



Filling:
  • 250g mascarpone cheese,room temperature
  • 250ml whipping cream(30% fat content),chilled
  • 200ml thick coconut cream,room temperature
  • 200g white chocolate
  • 3tbsp(36g) shredded coconut
  • 8g gelatine sheets
  • 2tbsp hot water

    Topping:
    • 50g milk or dark chocolate,melted


    DIRECTIONS

    Crust:
    • Line with parchment paper a 9 inches (23cm) square pan. 
    • In a medium bowl,combine melted butter and cracker crumbs. Make sure to get all the crumbs well coated.
    • Spread the crumb evenly over the bottom of the pan and press firmly to smooth.Chill until needed.




    Filling:
    • Soak gelatine sheets in a bowl of cold water for about 10 minutes.Make sure all gelatine sheets are submerged in water.
    • Whip the cream until soft peaks form.Refrigerate until ready to use.
    • Chop white chocolate and place it in a medium bowl.Place the bowl on top of a pan with simmering water.Stir from time to time until chocolate has melted.




    • Meanwhile,add mascarpone cheese and coconut cream to a large bowl and beat with a mixer at medium speed for about a minute until smooth and free of lumps.
    • Add melted white chocolate to cheese mixture and mix until just combined.
    • Add whipped cream all at once and shredded coconut and whisk until combined.
    • Remove gelatine sheets from the bowl and squeeze out any excess water.Put squeezed gelatine in a small bowl and add 2 tbsp of hot water.Place the bowl in a saucepan of barely simmering water, stirring until gelatine dissolves.
    • Add gelatine to the mixture and mix at low speed until smooth.
    • Spread the filling over the prepared crust and gently rap the pan on counter to settle filling .Cover with foil and chill for at least 4 hours or overnight, until completely set.



    • Drizzle with melted chocolate and cut into rectangles before serving.
    • Refrigerate for up to 3 days.






     That's all, folks!
      Enjoy!

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    If you make this recipe,please let me know how it turned out!
    Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!

      Comments

      1. I'm not a huge fan of cheesecakes, but the look on this one has me drooling

        ReplyDelete
        Replies
        1. You should try more recipes,i'm pretty sure you'll find one who suits your taste!

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