Easy Homemade White Chocolate and Coconut Cheesecake Recipe

Easy Homemade White Chocolate and Coconut Cheesecake Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find White Chocolate and Coconut Cheesecake here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

White Chocolate and Coconut Cheesecake is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. White Chocolate and Coconut Cheesecake is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade White Chocolate and Coconut Cheesecake Recipe

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

How To Make Easy Homemade White Chocolate and Coconut Cheesecake Recipe

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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