German Chocolate
Cheesecake
Ingredients:
For crust:
·
8 full sheets (140gr) graham
crackers
·
3 tablespoons sugar
·
2 tablespoons cocoa powder
·
1/3 cup (75gr) unsalted butter,
melted
For cheesecake
filling:
·
8oz (225gr) bittersweet chocolate
·
24oz (700gr) cream cheese,
softened
·
14oz (400gr) sweetened condensed
milk
·
½ cup (130gr) plain Greek yogurt
·
1 teaspoon pure vanilla extract
·
¼ teaspoon salt
·
3 large eggs, at room temperature
For
coconut-pecan topping:
·
½ cup (65gr) chopped pecans
·
¼ cup (30gr) sweetened coconut
flakes
·
1 large egg yolk
·
¼ cup (50gr) brown sugar
·
1/8 teaspoon salt
·
2 tablespoon (30gr) unsalted
butter, softened
·
½ cup (120ml) heavy cream
·
½ teaspoon pure vanilla extract
Directions:
1. To make the crust, in a food processor, pulse the graham crackers until fine
crumbs. Add sugar, cocoa powder and melted butter and pulse until
combined. Press the mixture evenly onto the bottom and slightly up the sides of
an ungreased 9-inch spring form pan. Refrigerate while preparing the filling.
2. Preheat the oven to 350°F (175°C).
3. To make the filling,
break the chocolate into small pieces and place in a medium heatproof bowl.
Slowly melt the chocolate over simmering water, aka double boiler. Remove from
heat and set aside to cool. If desired, reserve a small amount (about 3
tablespoons) of melted chocolate for drizzling.
4. In a large mixing bowl with paddle attachment, beat the cream
cheese until fluffy on medium speed, about a minute. (Or you can also use
electric hand mixer.) Add condensed milk and Greek yogurt, and continue to beat
for about 2 minutes, or until smooth, scraping the sides of the bowl once. Stir
in melted chocolate, vanilla extract and salt. Beat in the eggs one at a time
and mix just until combined on low speed. (Don’t beat the mixture too long and
too fast after you add the eggs. Otherwise too much air will incorporate to the
batter, which might cause a crack in the cooked cheesecake.) Pour the
batter into the prepared crust.
5. …………………….
6. ……………………………
