RECIPE INDEX
Tropical Cheesecake Bars
This cheesecake has a thick shortbread crust that makes a sturdy bar or square for snacking.  Coconut and ginger give texture and flavor to these delicious treats.  This is one recipe that will have you licking your beater blades!  They are quick and easy to prepare, and also freeze well. Place a coffee bean in the center of each bar before drizzling melted chocolate over. . . .
Chocolate Coconut Cheesecake
 

Crust:

1 cup all-purpose flour

¼ cup granulated sugar

½ cup butter, cut into small cubes

½ cup flaked coconut

Filling:

1 8 oz or 250 g pkg cream cheese, softened

½ cup semi-sweet chocolate chips OR 3 squares

2 eggs

2/3 cup granulated sugar

Garnish:

2 squares semi-sweet chocolate OR

1/3 cup chocolate chips

coffee beans

Coffee beans make a crunchy garnish for chocolate or mocha cake.

2 tbsp flour

1/3 cup coconut milk

1/3 cup evaporated skim milk

1 tsp vanilla extract

½ tsp ground ginger

 
Assemble ingredients.  Preheat oven to 350° F.  Place cream cheese in a large mixer bowl next to heat vents on stove top.  Use a heavy-bottomed saucepan with an inch or so of water over very low heat to melt the chocolate.  Place the chocolate in a small heat-safe bowl in the water.  While the chocolate and creamcheese are warming, prepare the crust.
Crust:  Combine flour and sugar; cut in cubed butter until crumbly. Stir in coconut. Press firmly into greased 8” square baking pan.
Coffee bean nestled in chocolate ...
Filling:  Cream cheese, melted chocolate, eggs, sugar, and flour in food processor or with electric mixer until smooth and light.  Gradually add coconut milk, evaporated milk, ginger, and vanilla, mixing until smooth.  Scrape down the bowl and beater blades often.  Pour filling over crust.

Bake at 350° F for 25-35 minutes, or just until filling is set; avoid opening the oven door during this time. The edges of the cake will appear firm but the center will wobble when shaken. Cool slowly for an hour or so by setting on a wire rack and covering with a heat-resistant plate or pan, then refrigerate for several hours covered with plastic wrap.  Cut into bars: makes 16.

Garnish with 2 squares semi-sweet chocolate, melted and drizzled over the bars.  One method for drizzling chocolate is to scrape it into a plastic sandwich bag and then make a small puncture in the corner to squeeze the chocolate through.  The heat from your hand will help to keep the chocolate melted.

If you enjoy chocolate-coated coffee beans, place a bean in the center of each square before the chocolate is drizzled over.

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