How to Make Favorite White Chocolate and Coconut Cheesecake

White Chocolate and Coconut Cheesecake.

White Chocolate and Coconut Cheesecake

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, white chocolate and coconut cheesecake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

White Chocolate and Coconut Cheesecake is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. White Chocolate and Coconut Cheesecake is something which I've loved my entire life. They're nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have 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:

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

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