Recipe of Homemade White Chocolate and Coconut Cheesecake

White Chocolate and Coconut Cheesecake.

White Chocolate and Coconut Cheesecake

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, white chocolate and coconut cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

White Chocolate and Coconut Cheesecake is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes yummy. White Chocolate and Coconut Cheesecake is something which I've loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook 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:

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

Instructions to make White Chocolate and Coconut Cheesecake:

Preheat oven to 325. Spray a springform pan with bakers spray.
MAKE CRUST.
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.
Toast coconut. Recipe attached below https://cookpad.com/us/recipes/358497-toasted-coconut.
MAKE FILLING..
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.
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..
Bake until cheesecake center is just set and top is no longer wet looking about 75 to 90 minutes.
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.
Top cheesecake with whipped cream, toasted coconut and white chocolate shavings, drizzle with the warm semi sweet chocolate.

So that's going to wrap it up for this special food white chocolate and coconut cheesecake recipe. Thank you very much for reading. I am confident you can make this at home. There is 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!