White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, white chocolate and coconut cheesecake. One of my favorites food recipes. For mine, 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 current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. White Chocolate and Coconut Cheesecake is something that I have loved my whole life. They are fine and they look wonderful.

Free UK Delivery on Eligible Orders No Artificial Flavours. In a small bowl, mix cracker crumbs and butter. Spread the cheesecake filling on the prepared biscuit base and smooth over with a palette knife or spatula. To serve, decorate the top of the cheesecake with desiccated coconut, white chocolate chips/curls and Raffaello truffles.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Prepare FOR CRUST
  2. Prepare 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. Prepare 5 8 ounce packages of cream cheese, at room temperature
  6. Prepare 1 cup granulated sugar
  7. Prepare 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. Prepare 1 1/2 tsp coconut extract
  11. Prepare 1 1/2 vanilla extract
  12. Make ready 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Make ready TOPPING AND GARNISH
  14. Take 6 oz semi sweet chocolate, melted
  15. Take 1/4 cup toasted coconut
  16. Get whipped cream
  17. Take 2 tbsp shaved white chocolate

The combination of coconut, macadamia nut, butter, and white chocolate is a force. No-bake coconut cheesecake The yogurt is an important ingredient in this no-bake coconut cheesecake as it helps give the cheesecake a dreamy tang, while the white chocolate adds sweetness and helps the filling to firm up beautifully. Add the white chocolate and coconut oil into a heatproof bowl and place the bowl on top of the saucepan creating a bain-marie. Allow the chocolate and coconut oil to melt together, stir to help them combine.

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

Add the white chocolate and coconut oil into a heatproof bowl and place the bowl on top of the saucepan creating a bain-marie. Allow the chocolate and coconut oil to melt together, stir to help them combine. You want this to be smooth. Securely wrap foil around pan; set aside. Make a simple biscuit base with crushed ginger nut biscuits and then top with the deliciously light and creamy filling.

So that’s going to wrap this up for this exceptional food white chocolate and coconut cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!