Coconut Chocolate Cheesecake Recipe


Ingredients

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp margarine, melted
2 oz unsweetened baking chocolate
2 tbsp margarine
16 oz cream cheese, softened
1 1/4 cup sugar
1/4 tsp salt
5 large eggs
1 1/3 cup flaked coconut (3.5 oz can)
1 cup sour cream
2 tbsp sugar
2 tbsp brandy


Directions

Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake.
Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill.


Servings: 10 servings

 

 

Coconut Chocolate Cheesecake Recipe brought to you by Recipe Ideas


Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert; Fruit


The History of Recipes

We can trace the history of `recipes` far back into history, at least as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient recipes were just simple hieroglyphic instructions for preparing meals.

Later on, we find two recipe books dating from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that we all know today, but instead accounts of the types of meals prepared for the rich and powerful of the period.

By the advent of the 1900s, cook books were starting to become popular mostly due to more people being able to read, people having more spare time and being a little richer.

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We hope you enjoy this Coconut Chocolate Cheesecake recipe.

 


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