This one will disappear before you can drizzle your chocolate on it! Really one of the better testing cheesecakes! Fluffy, light. And full of flavor!
Toppings:
– melted milk chocolate
– toasted almonds
– shaved coconut
– 2 TBSP flour
– 1/4 tsp baking powder
– 16 oz cream cheese (room temp)
– 1/3 cup sugar
– either 1/2 cup mascarpone or 1/4 cup coconut cream
– 2 eggs
– 1/2 cup heavy cream
– 1/2 TBSP vanilla extract
Preheat oven to 400 degrees. Line 8” baking loaf pan with parchment paper.
Prepare flour by sifting flour and baking powder
In a mixer with whisk attachment mix cream cheese, sugar, and mascarpone (or coconut cream) until smooth and creamy and fluffy
Add and whisk until incorporated
Add heavy cream and vanilla extract and whisk until fluffy and airy
Add flour mixture and whisk only until combined
Pour the batter into the lined baking loaf pan
Bake for about 48-50 min until the toothpick inserted in the middle comes out clean.
Let the cheesecake cool completely and refrigerate overnight
Top with melted chocolate and sprinkle with almonds and coconut
