White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, white chocolate and coconut cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

White Chocolate and Coconut Cheesecake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. White Chocolate and Coconut Cheesecake is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have white chocolate and coconut cheesecake using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make White Chocolate and Coconut Cheesecake:
  1. Take FOR CRUST
  2. Take 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
  3. Make ready 4 tbsp butter, melted
  4. Make ready CHEESECAKE FILLING
  5. Make ready 5 8 ounce packages of cream cheese, at room temperature
  6. Make ready 1 cup granulated sugar
  7. Get 12 oz premium white chocolate, melted, at room temperature
  8. Get 3/4 cup coconut milk, at room temperature
  9. Take 4 large eggs at room temperature and whisked to combine
  10. Take 1 1/2 tsp coconut extract
  11. Take 1 1/2 vanilla extract
  12. Get 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Prepare TOPPING AND GARNISH
  14. Make ready 6 oz semi sweet chocolate, melted
  15. Get 1/4 cup toasted coconut
  16. Take whipped cream
  17. Make ready 2 tbsp shaved white chocolate
Instructions to make White Chocolate and Coconut Cheesecake:
  1. Preheat oven to 325. Spray a springform pan with bakers spray
  2. MAKE CRUST
  3. Combine cookie crumbs with melted butter and mix until all is moist. Press into bottom of prepared springform pan. Place in refigerator to chill while preparing filling. Wrap pan with double thickness of foil before filling
  4. Toast coconut. Recipe attached below - - https://cookpad.com/us/recipes/358497-toasted-coconut
  5. MAKE FILLING.
  6. In a large bowl beat cream cheese and sugar until well combined and smooth. Beat in white chocolate, coconut milk, vanilla and coconut extracts. Add whisked eggs as beat just until combined
  7. Fold in toasted coconut and pour batter into prepare pan, place cheesecake in a larger baking pan. Add enough hot water to come 1/3 of the way up the pan.
  8. Bake until cheesecake center is just set and top is no longer wet looking about 75 to 90 minutes
  9. Remove cheesecake from water bath. Place on a rack, still wrapped in foil for 10 minutes. Then remove foil and cool 15 more minutes before running a knife around the edges of the pan to loosen and let cool until room temperature at least hour. Refigerate uncovered until cold, then cover overnight. Before serving remove rim and place on serving plate
  10. Top cheesecake with whipped cream, toasted coconut and white chocolate shavings, drizzle with the warm semi sweet chocolate

So that is going to wrap this up with this special food white chocolate and coconut cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!