White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, white chocolate and coconut cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

With tropical flavours of lime and coconut, sweet raspberries and white chocolate, this cheesecake recipe is a favourite. Base: Whizz the biscuits, butter, coconut and lime zest together in a food processor. Prepare the coconut topping: In a medium bowl, using a wire whisk stir together the toasted coconut, flour and salt; add Pour the filling into the prepared pan; sprinkle the white chocolate chunks evenly over the filling; sprinkle the prepared coconut topping over the center of the cheesecake, leaving a.

White Chocolate and Coconut Cheesecake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. White Chocolate and Coconut Cheesecake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Get FOR CRUST
  2. Get 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
  3. Make ready 4 tbsp butter, melted
  4. Prepare CHEESECAKE FILLING
  5. Get 5 8 ounce packages of cream cheese, at room temperature
  6. Get 1 cup granulated sugar
  7. Take 12 oz premium white chocolate, melted, at room temperature
  8. Take 3/4 cup coconut milk, at room temperature
  9. Make ready 4 large eggs at room temperature and whisked to combine
  10. Take 1 1/2 tsp coconut extract
  11. Take 1 1/2 vanilla extract
  12. Prepare 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Take TOPPING AND GARNISH
  14. Get 6 oz semi sweet chocolate, melted
  15. Prepare 1/4 cup toasted coconut
  16. Make ready whipped cream
  17. Prepare 2 tbsp shaved white chocolate

For the best texture, make sure not to overmix the batter. These soft and sweet Coconut Cupcakes have a coconut truffle stuffed in the middle, and are topped with an tangy, creamy white chocolate cream cheese frosting! This irresistible treat with be a favorite of any coconut lover. Whew, this post has been a long time coming.

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

DECORATE top of cheesecake with shaved chocolate and coconut. For a fun Easter presentation decorate the cheesecake with some OREO Easter Pops or CADBURY Mini Eggs. This outrageous cake is made with layers of brownie, coconut chocolate chip cheesecake, chocolate cake and coconut pecan filling and covered in chocolate frosting and chocolate chips! To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Pour or pipe the coulis into the holes, reserve some for decorating.

So that’s going to wrap this up with this exceptional food white chocolate and coconut cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!