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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 Your Overall Health Can Be Impacted By The Foods You Choose To Eat.

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You must remember your mother and father telling you to ensure that you eat your vegetables, that is because this is really important for a healthy body. You may already realize that the majority of of the vitamins you need each day can be found in numerous vegetables, but you will also be able to find necessary potassium in vegetables as well. You will find that one of the vegetables we are talking about is broccoli, which is full of potassium. Spinach is additionally something that you might want to start consuming more of as it contains a lot more vitamins and minerals when compared with other vegetables.

By simply following some of the suggestions above you will notice that you’ll be living a healthier life. The pre packaged processed foods that you can find in any store is in addition not good for you and instead you should be cooking fresh healthy foods.

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 achieve that.

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

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