Chocolate Coconut Cheesecake with Chocolate Ganache

24 Nov

P1160398s title

Ingredients (makes 12 individual cheesecake or one 9-inch spring form pan):

  • 1 batch of my Cocoa Chia Seed Crust
  • 2 Cup flaked coconut, set aside
  • 16 oz non-dairy cream cheese
  • 1 package soft tofu
  • 1 Cup non-dairy chocolate, melted
  • 1 1/4 Cups sugar
  • 1/2 Cup sorghum flour (or AP flour if you can tolerate gluten)
  • 1/2 Cup Thai full fat coconut milk
  • 1/2 Cup shredded coconut
  • 1 lemon, zested and juiced
  • 2 Tablespoons arrowroot starch
Chocolate Ganache
  • 4 Large RIPE avocados
  • 1 Cup cocoa powder
  • 1 Cup confectionery sugar

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit.  In your food processor, cream your cream cheese and tofu until there are no lumps.  Add in the sugar, melted chocolate, vanilla extract, lemon zest and juice, Thai coconut milk, and blend until smooth.  Add in your arrowroot and flour.  Blend until combined.
  2. Add your filling to your prepared crust (I put a small layer of raspberry puree on top of my crust, I know, I was a little raspberry-crazed that day!).  Bake your cheesecakes for 50-60 minutes (the center will still jiggle).  Turn the oven off and leave open a crack and let your cheesecake rest for 30 minutes.  Place your cheesecake on a cooling wrack. Once cool, pop them in your refrigerator for at least 4 hours (ideally overnight!).
  3. Before you’re ready to serve your cheesecake let’s whip up some chocolate ganache!  In your food processor at your avocados and mix until smooth.  Add the cocoa powder and confectionery sugar and blend until combined.  Taste a spoonful and adjust any seasonings as necessary.  Top your cheesecake with your rich and creamy chocolate ganache.  Dust the sides of your cake with the flaked coconut we set aside 🙂 .
  4. Enjoy eating whole!P1160389s P1160386s P1160398s

4 Responses to “Chocolate Coconut Cheesecake with Chocolate Ganache”

  1. tabithasglutenfreedishes.com November 24, 2013 at 5:04 pm #

    ohhh wow looks delicious. Why is there no chocolate in my house at this moment?! I will definitely be trying this shortly.

    • eatingwhole November 24, 2013 at 6:33 pm #

      Ah I know exactly how you feel!! I keep a big supply of cocoa powder in case I don’t have chocolate…this way I can whip some up in a pinch!! Can we say chocoholic?! Lol 🙂

  2. Rowena September 23, 2014 at 7:36 am #

    Hi there this looks amazing and I want to have a try. When you say ‘soft tofu’ do you mean silken? Keen to make sure I get the consistency right with this, thanks 🙂

    • eatingwhole September 29, 2014 at 3:13 pm #

      Soft tofu is a softer version of firm tofu, but it’s not silken. If you can’t find it in your area, firm will work perfectly! ☺️

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: