Thursday, March 1, 2012

Chocolate-Coconut Cheesecake Squares [Rhonda]

Degree of difficulty: can you melt chocolate? are you handy with a mixer?
Time: 10 minutes prep, plus baking time
Serves: many

Martha Stewart comes through! This recipe is from her mag, and if you cut it small like she tells you to, makes a flavorful bite after a meal. It's a nice combo of cheesecake and chocolate, but kinda rich, so don't cut into brownie slab sizes.

Chocolate-Coconut Cheesecake Squares

2 cups finely ground graham crackers
3 cups (10 ounces) finely shredded unsweetened coconut (Martha calls for dessicated coconut. I went to three stores, with no luck. I used regular sweetened coconut and nothing exploded, nobody changed into a pumpkin. Martha should be bitch-slapped.)
5 ounces semisweet chocolate
2 ounces unsweetened chocolate (Baker's works.)
3/4 cup sugar
1 stick unsalted butter, cut into 2-inch pieces, plus more for the pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

Preheat the oven to 350 F. 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 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 sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, add egg yolks and remaining 2 eggs, one at a time, until well-combined.

Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.

Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.

Bake 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, until chilled or overnight.

Run a sharp knife around edges of pan and use parchment to lift out cheesecake. Cut cheesecake into 1 inch squares, wiping knife clean between cuts. (Another great Martha tip!) Serve immediately, or refrigerate in an airtight comtainer for up to one week.

Suggested soundtrack: Martha recommends LMFAO's "Shots"

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