Recipes White Chocolate and Coconut Cheesecake

 

Recipes White Chocolate and Coconut Cheesecake

Recipes White Chocolate and Coconut Cheesecake

  1. FOR CRUST
  2. 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 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. 1/2 tsp coconut extract
  11. 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

Recipes White Chocolate and Coconut Cheesecake

  1. Preheat oven to 325. Spray a new springform pan with bakers spray

  2. MAKE CRUST

  3. Blend cookie crumbs with melted butter and mix until all is moist. Click into bottom of prepared springform baking pan. Place in refigerator to chill although preparing filling. Wrap pan with dual thickness of foil before filling

  4. Toast coconut. Recipe attached below

    https://cookpad.com/us/recipes/358497-toasted-coconut

  5. MAKE STUFFING.

  6. In a large dish beat cream cheese and sugar till well combined and smooth. Beat inside white chocolate, coconut milk, vanilla and coconut extracts. Add whisked eggs like beat just until combined

  7. Fold in done coconut and pour batter into put together pan, place cheesecake within a larger cooking pan. Add enough warm water to appear 1/3 of the way up the particular pan.

  8. Bake until cheesecake center is merely set and top is no much longer wet looking about 75 to ninety days minutes

  9. Remove cheesecake from water bath. Location on a rack, still wrapped inside foil for 10 minutes. Then get rid of foil and cool 15 more mins before running a knife around the particular edges in the pan to loosen and let cool until room temperature from least hour. Refigerate uncovered until cool, then cover overnight. Before serving take out rim and put on serving plate

  10. Top cheesecake with whipped cream, toasted coconut and white chocolate shavings, drizzle with the particular warm semi sweet chocolate