Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate and coconut cheesecake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
White Chocolate and Coconut Cheesecake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. White Chocolate and Coconut Cheesecake is something which I’ve loved my whole life. They are nice and they look fantastic.
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 it.
The ingredients needed to make White Chocolate and Coconut Cheesecake:
- Prepare FOR CRUST
- Get 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
- Take 4 tbsp butter, melted
- Take CHEESECAKE FILLING
- Get 5 8 ounce packages of cream cheese, at room temperature
- Prepare 1 cup granulated sugar
- Take 12 oz premium white chocolate, melted, at room temperature
- Get 3/4 cup coconut milk, at room temperature
- Make ready 4 large eggs at room temperature and whisked to combine
- Prepare 1 1/2 tsp coconut extract
- Make ready 1 1/2 vanilla extract
- Take 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
- Take TOPPING AND GARNISH
- Take 6 oz semi sweet chocolate, melted
- Get 1/4 cup toasted coconut
- Take whipped cream
- Make ready 2 tbsp shaved white chocolate
Steps to make White Chocolate and Coconut Cheesecake:
- Preheat oven to 325. Spray a springform pan with bakers spray
- MAKE CRUST
- 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
- Toast coconut. Recipe attached below - - https://cookpad.com/us/recipes/358497-toasted-coconut
- MAKE FILLING.
- 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
- 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.
- Bake until cheesecake center is just set and top is no longer wet looking about 75 to 90 minutes
- 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
- 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 exceptional food white chocolate and coconut cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to white chocolate and coconut cheesecake cooking. Go on get cooking!