Recipe of Speedy White Chocolate and Coconut Cheesecake

White Chocolate and Coconut Cheesecake.

White Chocolate and Coconut Cheesecake

Hey everyone, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, white chocolate and coconut cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White Chocolate and Coconut Cheesecake is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It's easy, it is quick, it tastes yummy. White Chocolate and Coconut Cheesecake is something which I have loved my entire life. They're nice and they look wonderful.

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

{Take of FOR CRUST.
{Get 1 1/2 cup of Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags.
{Take 4 tbsp of butter, melted.
{Get of CHEESECAKE FILLING.
{Take 5 of 8 ounce packages of cream cheese, at room temperature.
{Prepare 1 cup of granulated sugar.
{Get 12 oz of premium white chocolate, melted, at room temperature.
{Take 3/4 cup of coconut milk, at room temperature.
{Prepare 4 of large eggs at room temperature and whisked to combine.
{Prepare 1 1/2 tsp of coconut extract.
{Get 1 1/2 of vanilla extract.
{Take 1/2 cup of toasted coconut. Recipe for toasting coconut is attached in direction step #4.
{Get of TOPPING AND GARNISH.
{Get 6 oz of semi sweet chocolate, melted.
{Make ready 1/4 cup of toasted coconut.
{Make ready of whipped cream.
{Make ready 2 tbsp 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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