Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, white chocolate and coconut cheesecake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

White Chocolate and Coconut Cheesecake is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. White Chocolate and Coconut Cheesecake is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have white chocolate and coconut cheesecake using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make White Chocolate and Coconut Cheesecake:

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

Steps 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

So that is going to wrap this up with this exceptional food white chocolate and coconut cheesecake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!