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Coconut Chocolate Cheesecake

A chocolate and coconut cheesecake baked in a springform pan.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Chocolate and coconut are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,107 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Coconut Chocolate Cheesecake

Oven350°F
Time55 to 60 minutes

Ingredients

Directions

Prepare the crust

  1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.

  2. Bake at 350°F for 10 minutes.

Make the filling

  1. Melt chocolate and margarine over low heat, stirring until smooth.

  2. Combine cream cheese, sugar and salt; mix at medium speed on electric mixer until well blended.

  3. Add eggs, one at a time, mixing well after each addition.

  4. Blend in chocolate mixture and coconut; pour over crust.

  5. Bake at 350°F for 55 to 60 minutes or until set.

Top, cool and chill

  1. Combine sour cream, sugar and brandy; spread over cheesecake.

  2. Bake at 300°F for 5 minutes.

  3. Loosen cake from rim of pan.

  4. Cool before removing rim of pan.

  5. Chill.

Nutrition, whole recipe (rough)

932Calories
30 gProtein
65 gFat
59 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Brandynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + coconuttop 9% of all pairs
    Smell alikemoderate
    Cooked together1,107 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream cheese + coconuttop 13% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Provides the dense, creamy body that gives the cheesecake its structure.
Eggs
Set during baking to give the filling its firm, sliceable structure.
Sugar
Sweetens the filling and helps give it a smooth, tender texture.
Unsweetened baking chocolate
Adds chocolate flavor and richness to the filling.
Sour cream
Adds moisture and tang to the topping, keeping it smooth and creamy.
Flaked coconut
Adds chewy texture and toasty sweetness to the filling.

The step that matters

Bake the filling until set. Eggs set as they heat, so underbaking leaves the filling soft and wet, while overbaking can make it cracked and dry. Check for a firm set at the edges with a slight jiggle in the centre.

Swap the coconut

How well each one fits the dish's main ingredients (sugar, chocolate, cream cheese, egg, cream, brandy):

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits about as well
  4. Coconutthe original

Fit is the average pairing score against sugar, chocolate, cream cheese, egg, cream, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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