CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
COCONUT CHEESECAKE SQUARES
The tropics lend flavor inspiration to this twist on cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray bottom and sides of 9-inch square pan with cooking spray. In small bowl, mix crushed cookies, butter and 3 tablespoons sugar until blended. Press mixture in bottom of pan. Bake 15 minutes. Cool completely.
- In large bowl, beat cream cheese, 1 cup sugar and the flour with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add coconut milk, lime peel and lime juice; beat on low speed until blended. Stir in 1 cup of the coconut. Pour over baked cooled crust. Top with remaining 1 cup coconut.
- Bake 45 to 50 minutes or until set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 1 hour. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 348, Carbohydrate 32 g, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 265 mg
NO-BAKE PISTACHIO, LIME & COCONUT CHEESECAKE SQUARES
Try No-Bake Pistachio, Lime & Coconut Cheesecake Squares to taste summer! Put pistachios in the crust of these lime & coconut cheesecake squares.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Sprinkle gelatine over 1/2 cup water in medium bowl; let stand 5 min. or until softened. Meanwhile, finely chop 1/2 cup pistachios; mix with graham cracker crumbs, butter and 1/4 cup sugar. Press onto bottom of 13x9-inch pan.
- Bring remaining water and remaining sugar to boil in saucepan. Pour over softened gelatine; stir until completely dissolved.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add gelatine mixture, mixing well after each addition. Add lime zest, lime juice and 1/2 cup coconut; mix well. Pour over crust. Refrigerate 2 hours or until firm.
- Chop remaining pistachios; sprinkle over cheesecake. Top with remaining coconut.
Nutrition Facts : Calories 390, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 19 g, Protein 6 g
COCONUT CHEESECAKE SQUARES WITH CARAMEL TOPPING
With their shortbread cookie crust and drizzle of warm caramel topping, these coconut cheesecake squares are sure to be requested again...and again!
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix cookie crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1 cup coconut; pour over crust. Sprinkle with remaining coconut.
- Bake 30 min. or until center is almost set. Cool. Refrigerate several hours.
- Serve topped with caramel topping.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 100 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
COCONUT CHEESECAKE SQUARES
Categories Lemon
Number Of Ingredients 12
Steps:
- Step 1 Preheat oven to 325°F. Spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter, and 3 Tbsp. sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely. Step 2 Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut. Step 3 Bake at 325°F for 45 to 50 minutes or until set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove cheesecake from oven. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour before serving.
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