Chocolate-Coconut Cheesecake Squares

This weeks cookie, Chocolate-Coconut Cheesecake Squares, comes from the March 2008 issue of Living. In my opinion, they’re more cake-like than cookie-like, and I’d be very impressed by the person who manages to cut them into 1-inch squares for a total of 7 dozen (that’s beyond my skills).

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I did stray from the recipe in a few ways: I used 4 whole eggs instead of 3 large eggs and 5 yolks, I didn’t have a 9 inch square baking pan, so I used a 8×10 (?) dish instead. I forgot the 3 tablespoons sugar in the crust, and used sweetened coconut instead of unsweetened.

I saved a few cookies for me (to sample and photograph), and the rest went to work with Gavin this morning. They’re alright, I probably wouldn’t make them again, but the recipe was fun and it looks like it could be a good starting place for other creative cookie endeavors.

Chocolate-Coconut Cheesecake Squares

from Martha Stewart Living March 2008

Makes about 7 dozen

  • 2 cups finely ground graham crackers (from 15 rectangles)
  • 3 cups (10 ounces) finely shredded unsweetened coconut
  • 5 ounces semisweet chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
  • 3 large eggs plus 5 large egg yolks
  • 12 ounces cream cheese, room temperature
  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
  2. Stir together graham cracker crumbs and 2 cups coconut.
  3. Place chocolates and 3 tablespoons sugar 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.
  4. 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.
  5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
  6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
  7. Bake, rotating pan halfway through, 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, overnight.
  8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.

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