Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, dark chocolate coconut raspberry cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Dark Chocolate Coconut Raspberry Cheesecake is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Dark Chocolate Coconut Raspberry Cheesecake is something that I’ve loved my whole life. They’re fine and they look wonderful.

Combine the wafer crumbs, sugar and butter. Cover the sides with foil to protect against the water bath used to cook the cheesecake. In a medium bowl, combine crushed graham crackers, sugar, butter, and cocoa powder together until thoroughly mixed.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook dark chocolate coconut raspberry cheesecake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Dark Chocolate Coconut Raspberry Cheesecake:

1. Make ready 2 cups graham cracker pieces
2. Take 3 tbsp butter, melted
3. Take 1 lime
4. Take 16 oz. coconut Greek yogurt
5. Take 8 oz cream cheese
6. Make ready 2 cups coconut palm sugar
7. Get 1/4 cup flour
8. Take 1 tsp vanilla extract
9. Take 1 tsp coconut extract
10. Make ready 1/2 tsp salt
11. Get 3 cups fresh raspberries
12. Make ready 1 large bar dark chocolate
13. Make ready 1/4 cup fruit juice (any)
14. Get 1/2 pkg unflavored gelatin

Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add rum and coconut extract, stirring until completely mixed. Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges. Turn off the oven and open the door just a hair.

Instructions to make Dark Chocolate Coconut Raspberry Cheesecake:

1. Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
2. Put the graham crackers into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
3. Cut two thin strips from the lime and form into tight curls, zest the remainder, set both aside.
4. Combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, coconut extract, lime zest and salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
5. Put 2 cups of the raspberries and the juice in a medium saucepan and bring to a boil. Break half the dark chocolate bar into small pieces and add slowly to the mixture, stirring constantly until melted. Reduce heat to low and cook for 5 minutes, then remove from heat.
6. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot raspberry-chocolate mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
7. After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the raspberry-chocolate sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
8. Decorate with remaining chocolate, remaining raspberries and lime curls.

This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It's an over-the-top dessert of pure deliciousness! Add in the cocoa powder, vanilla, lemon juice and salt. Mix well and scrape sides down as needed. Add in your coconut butter and coconut oil.

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