Coconut Cheesecake With Chocolate Ganache

Ingredients of Coconut Cheesecake With Chocolate Ganache

1. It's of cheesecake.
2. It's 1 1/2 lb of softened creamcheese. 3 , 8 ounce packages.
3. You need 2/3 cup of sugar.
4. Prepare 3 large of eggs.
5. You need 1 tsp of pure vanilla extract.
6. You need 1/2 cup of coconut milk.
7. It's 4 tbsp of flour.
8. Prepare of crust.
9. Prepare 2 of cups, about 10 ounces of finely chopped coconut cookies.
10. Prepare 4 tbsp of melted butter.
11. You need of ganache.
12. It's 1 cup of dark chocolate chips.
13. It's 1/2 tsp of oil, unflavored..
14. Prepare 1/2 cup of heated heavy cream. Heat to just before boiling stage. I did substitute coconut milk for cream..

Coconut Cheesecake With Chocolate Ganache instructions

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..
12. Recipe by taylor68too..

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