Easiest Way to Make Homemade White Chocolate and Coconut Cheesecake

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, white chocolate and coconut cheesecake. One of my favorites. 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 popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. White Chocolate and Coconut Cheesecake is something that I’ve loved my whole life.

To begin with this 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 that.

The ingredients needed to make White Chocolate and Coconut Cheesecake:

1. Prepare FOR CRUST
2. Make ready 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
3. Prepare 4 tbsp butter, melted
4. Make ready CHEESECAKE FILLING
5. Prepare 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. Make ready 3/4 cup coconut milk, at room temperature
9. Get 4 large eggs at room temperature and whisked to combine
10. Prepare 1 1/2 tsp coconut extract
11. Get 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. Make ready 6 oz semi sweet chocolate, melted
15. Prepare 1/4 cup toasted coconut
16. Prepare whipped cream
17. Take 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 exceptional food white chocolate and coconut cheesecake recipe. Thanks so much for your time. I am sure that you can 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, friends and colleague. Thank you for reading. Go on get cooking!