I believe it is already clear for everyone that cheesecake is one of my favourite sweets, especially if it is creamy and fluffy. I have eaten many kinds, also not that satisfying ones, but the good thing is that I know how to prepare it myself the way I like it. My base recipe for the current moment is exactly what I want. But as I love experimenting, very soon it might be time for me to prepare a different kind of cheesecake.
In the current recipe I wanted to add an extraordinary element – layers. I didn’t really manage it as planned, but still it is evident in the pictures that there are two kinds of cheese mixture: white and brown.
The second funny thing about this cheesecake was a small water accident that happened during the baking. The cheesecake was supposed to be baked in a pan full of water, with the spring form pan wrapped in aluminum foil, so that the water doesn’t come inside. Apparently I didn’t wrap it properly, because when I removed it from the oven (baked), I realized that water was coming out of the spring form pan… To fix this I returned the cheesecake to the oven and baked it for another 15 minutes without water (or maybe I should say “dried it”). I was very worried how it would come out, but apparently the accident was not that severe because the taste was pretty fine.
I will skip the water bath in the recipe description. And for sure I will bake my next cheesecake by the old “dry” way.
150 g coconut biscuits
60 g butter
½ teaspoon cinnamon
600g cream cheese
3 large eggs
6 tbs coconut
100 g dark chocolate
1 teaspoon coconut extract
1 teaspoon vanilla extract
400 g sour cream
150 g + 2 tbs white sugar
Cover the bottom of a spring form pan with a round piece of baking paper.
In a food processor or blender grind the cookies to crumbs. Combine with the melted butter, 2 tbs coconut and cinnamon and mix everything well. Transfer to the spring form pan and press until the bottom is evenly coated with crust. Place the pan in the fridge or in the freezer to chill while preparing the cheesecake filling.
Preheat oven to 160°C. Combine cream cheese with 150 g sugar and ⅔ of the sour cream and whisk until smooth. Add the eggs one by one and continue whisking.
Divide the cheese mixture in two halves. Add 2 tbs coconut and the coconut extract to one half and the melted chocolate and vanilla extract to the other part (to melt the chocolate: break it into pieces and place them in a bowl over shimmering water).
Pour the coconut mixture into the prepared crust. Spread evenly the chocolate mixture on top so that the white is covered.
Bake the cheesecake for about an hour or until the top becomes golden on the edges.
Mix the remaining sour cream with 2 tbs sugar and vanilla powder and spread it evenly on top of the cheesecake. Bake for another 10 minutes. Turn the oven off and leave it slightly open. Leave the cheesecake rest for 40 minutes in the cooling oven. Remove from the oven and cool in the fridge, for at least 4 hours.
In a small pan toast the remaining 2 tbs coconut on medium fire until golden brown. Whisk continuously while toasting to avoid burning.
Spread the toasted coconut on top of the cheesecake.