Choco Colada Cheesecake Recipes

PINA COLADA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,

CHOCO-COLADA CHEESECAKE

Steps:

• For Crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
• For Filling:
• Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
• Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
• Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
• Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCO-COLADA CHEESECAKE

Steps:

• For Crust: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F. For Filling: Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut. Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes. Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving. Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST

Steps:

• Prepare coco nut crust.
• Place oven rack in centre of oven, heat to 350 degrees.
• Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
• Stir coconut, Brazil nuts and sugar in medium bowl.
• Drizzle melted butter over nut mixture.
• Stir and toss mixture vigorously with fork until slightly darkened and uniform.
• Press nut mixture evenly on sides and bottom of reserved pan.
• Refrigerate 5 minutes.
• Bake crust 7 minutes.
• Cool on wire rack to room temperature before filling, about 30 minutes.
• Cheesecake-------------.
• Place oven rack in centre of oven, heat to 350 degrees.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Continue beating while gradually adding crushed pineapple.
• Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
• Add sour cream to cheese mixture, beat at medium speed until blended.
• Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• (Batter will be thin) Pour patter into baked cooled coconut crust.
• Gently rotate pan several quarter turns to settle batter.
• Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
• For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
• transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered overnight or at least 8 hours.
• Cover cake loosely with plastic wrap, refrigerate until serving time.
• Make optional garnish just before serving.
• Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
• Cut slices into quarters.
• Place 6 to 8 pineapple quarters in border around top of cheesecake.