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White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

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We hope you got insight from reading it, now let’s go back to white chocolate and coconut cheesecake recipe. To make white chocolate and coconut cheesecake you only need 17 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook White Chocolate and Coconut Cheesecake:
  1. Prepare 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. You need 4 tbsp butter, melted
  4. Get CHEESECAKE FILLING
  5. You need 5 8 ounce packages of cream cheese, at room temperature
  6. Get 1 cup granulated sugar
  7. Get 12 oz premium white chocolate, melted, at room temperature
  8. Take 3/4 cup coconut milk, at room temperature
  9. You need 4 large eggs at room temperature and whisked to combine
  10. Take 1 1/2 tsp coconut extract
  11. Provide 1 1/2 vanilla extract
  12. Take 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Get TOPPING AND GARNISH
  14. Take 6 oz semi sweet chocolate, melted
  15. Get 1/4 cup toasted coconut
  16. Use whipped cream
  17. Prepare 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

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