Easiest Way to Cook Tasty White Chocolate and Coconut Cheesecake

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Add the chocolate and stir until it melts completely then add the grated coconut. WHITE CHOCOLATE & COCONUT CHEESECAKE WITH SALTED CARAMEL TOPPING. No-bake coconut cheesecake The yogurt is an important ingredient in this no-bake coconut cheesecake as it helps give the cheesecake a dreamy tang, while the white chocolate adds sweetness and helps the filling to firm up beautifully. You can cook White Chocolate and Coconut Cheesecake using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of White Chocolate and Coconut Cheesecake

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

Beat the cream cheese with a wooden spoon in a large bowl, until it is soft. Gently fold in the slightly cooled, melted. This White Chocolate Cheesecake uses whipped double cream, cream cheese and melted white chocolate. When the cheesecake is set, decorate with grated white chocolate, swirls of cream and chunks of Milky Bar chocolate.

White Chocolate and Coconut Cheesecake step by step

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.

Add the coconut cream and eggs and mix until just combined, and then stir through the chocolate. White chocolate cheesecake by Nigella Lawson. Lemon no bake cheesecake by James Martin. White chocolate and raspberry cheesecake by Mary Berry. Add a little toasted coconut as garnish on top for a crunchy texture and extra coconut flavor.

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