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White Chocolate and Coconut Cheesecake
White Chocolate and Coconut Cheesecake

Before you jump to White Chocolate and Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for this. The overall economy is affected by the number of individuals who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to adopt a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically think that healthy diets demand a lot of work and will significantly alter how they live and eat. It is possible, however, to make a few small changes that can start to make a good impact on our day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely buy a lot of food items out of habit. For instance, have you ever checked how much sugar and salt are in your favorite cereal? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.

Obviously, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to white chocolate and coconut cheesecake recipe. To cook white chocolate and coconut cheesecake you need 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make White Chocolate and Coconut Cheesecake:
  1. Prepare FOR CRUST
  2. Get 1 1/2 cup Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags
  3. Use 4 tbsp butter, melted
  4. Provide CHEESECAKE FILLING
  5. Get 5 8 ounce packages of cream cheese, at room temperature
  6. Use 1 cup granulated sugar
  7. Provide 12 oz premium white chocolate, melted, at room temperature
  8. Take 3/4 cup coconut milk, at room temperature
  9. Get 4 large eggs at room temperature and whisked to combine
  10. Use 1 1/2 tsp coconut extract
  11. Take 1 1/2 vanilla extract
  12. Get 1/2 cup toasted coconut. Recipe for toasting coconut is attached in direction step #4
  13. Use TOPPING AND GARNISH
  14. Get 6 oz semi sweet chocolate, melted
  15. Provide 1/4 cup toasted coconut
  16. You need whipped cream
  17. Take 2 tbsp shaved white chocolate
Instructions 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

This creamy coconut white chocolate filling is topped with toasted coconut with the crust made with graham crackers and shredded coconut. The White Chocolate Coconut Creme Brulee Cheesecake is out of this world and the Dark Chocolate Nut Mash is really good too. They come with sides of fresh mixed berries and fresh whipped cream and toasted coconut. In a large bowl beat cream cheese and sugar until well combined and smooth. Beat in white chocolate, coconut milk, vanilla and coconut extracts.

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