How to make German Chocolate Cheesecake
Ingredients :
4 large egg yolks.
12 oz can evaporated milk.
11/2 teaspoon of vanilla extract.
11/2 cup granulated sugar.
3/4 cup soft butter.
3/22 cup sweetened shredded coconut.
11/4 cup chopped pecans.
Oreo crust ingredients:
2 cups of Oreo crumbs.
4 tablespoons butter – melted.
Ingredients for the cheesecake filling:
3 kg of 8 oz cream cheese; at room temperature.
1 cup granulated sugar.
8 ounces German chocolate – melted.
1 tablespoon of flour.
3 tablespoons of unsweetened cocoa powder.
4 large beaten eggs, at room temperature.
1 cup sour cream.
1/2 tsp vanilla extract.
Instructions:
To prepare the pecan-coconut topping, you need:
Whisk egg yolks, milk, and vanilla together in a large saucepan until well blended. Add the sugar and butter and simmer over medium heat, stirring frequently, for 12 to 15 minutes or until thickened (almost pudding-like) and golden brown.
Remove the pan from the heat and stir in the coconut and walnuts. Mix well. Wait patiently for it to cool down completely.
To make the crust:
Preparing the oven at 325 degrees. And in a small dish, mix the crust ingredients well.
Fill bottom and sides of a 9-inch pan with mixture. Bake the crust for 10 minutes, then set it aside.
Cover the outside of the dish with aluminum foil, then set it aside.
Here are the instructions for making the cheesecake filling:
Reduce oven temperature to 300 degrees.
Using an electric mixer, mix the cream cheese, sugar, chocolate, flour, and cocoa in a large bowl until everything is incorporated (use the low speed to prevent less air from entering the mixture, which can cause cracks). Do not leave any crumbs on the edge of the bowl.
Slowly incorporate the eggs while scraping the edges of the bowl after each addition. Add sour cream and vanilla essence. Mix on low speed until well blended.
Put a little cheesecake filling in the crust. Then evenly spread about 1 1/2 cups of the coconut topping.
Spread the remaining cheesecake filling evenly in the springform pan. The pan will be almost full.
Place the springform pan into a second pan. Fill the outside of the springform pot with hot water about halfway up the sides. The water should not reach the top edge of the aluminum foil of the spring tub.
Put it in the oven and bake for 1 hour and 30 minutes. Turn off the heat and leave the cheesecake in the oven for 20 minutes with the door closed.
Leave the cheesecake in the oven for another 20 minutes, or until done. This method of cooling helps prevent cracks in the cheesecake.
Take the cheesecake out of the oven and put it in the fridge. Once the cheesecake has completely cooled, remove the sides of the springform pan and place the cheesecake on a serving plate.
Using a spatula, spread the chocolate sauce over the cheesecake and top with the remaining pecan coconut layer.
Enjoy !