White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, white chocolate and coconut cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

White Chocolate and Coconut Cheesecake is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. White Chocolate and Coconut Cheesecake is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Take FOR CRUST
  2. Make ready Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
  3. Get butter, melted
  4. Get CHEESECAKE FILLING
  5. Prepare 8 ounce packages of cream cheese, at room temperature
  6. Prepare granulated sugar
  7. Take premium white chocolate, melted, at room temperature
  8. Prepare coconut milk, at room temperature
  9. Make ready large eggs at room temperature and whisked to combine
  10. Make ready coconut extract
  11. Take vanilla extract
  12. Make ready toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Make ready TOPPING AND GARNISH
  14. Get semi sweet chocolate, melted
  15. Take toasted coconut
  16. Make ready whipped cream
  17. Get shaved white chocolate
Steps 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’s going to wrap it up with this exceptional food white chocolate and coconut cheesecake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!