Easiest Way to Prepare Speedy White Chocolate and Coconut Cheesecake

White Chocolate and Coconut Cheesecake.

White Chocolate and Coconut Cheesecake

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, white chocolate and coconut cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

White Chocolate and Coconut Cheesecake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. White Chocolate and Coconut Cheesecake is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook white chocolate and coconut cheesecake using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make White Chocolate and Coconut Cheesecake:

  1. {Get of FOR CRUST.
  2. {Make ready 1 1/2 cup of Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags.
  3. {Take 4 tbsp of butter, melted.
  5. {Get 5 of 8 ounce packages of cream cheese, at room temperature.
  6. {Make ready 1 cup of granulated sugar.
  7. {Make ready 12 oz of premium white chocolate, melted, at room temperature.
  8. {Get 3/4 cup of coconut milk, at room temperature.
  9. {Prepare 4 of large eggs at room temperature and whisked to combine.
  10. {Take 1 1/2 tsp of coconut extract.
  11. {Prepare 1 1/2 of vanilla extract.
  12. {Prepare 1/2 cup of toasted coconut. Recipe for toasting coconut is attached in direction step #4.
  14. {Take 6 oz of semi sweet chocolate, melted.
  15. {Get 1/4 cup of toasted coconut.
  16. {Take of whipped cream.
  17. {Make ready 2 tbsp of shaved white chocolate.

Steps to make White Chocolate and Coconut Cheesecake:

  1. Preheat oven to 325. Spray a springform pan with bakers spray.
  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.
  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 it up with this special food white chocolate and coconut cheesecake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at 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!

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