Recipe of Homemade White Chocolate and Coconut Cheesecake

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning White Chocolate and Coconut Cheesecake. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from White Chocolate and Coconut Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Chocolate and Coconut Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make White Chocolate and Coconut Cheesecake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook White Chocolate and Coconut Cheesecake estimated approx 30 mins.

To begin with this particular recipe, we must 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.

This is a very basic cheesecake. The addition of coconut and white chocolate give it a really special flavor that is hard to beat! The most important thing to remember is to let it rest at least overnight for the flavors to develop. Then add the toppings and enjoy every creamy bite!

Ingredients and spices that need to be Prepare to make White Chocolate and Coconut Cheesecake:

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

Instructions to make 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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