Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, white chocolate and coconut cheesecake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

With tropical flavours of lime and coconut, sweet raspberries and white chocolate, this cheesecake recipe is a favourite. Base: Whizz the biscuits, butter, coconut and lime zest together in a food processor. Prepare the coconut topping: In a medium bowl, using a wire whisk stir together the toasted coconut, flour and salt; add Pour the filling into the prepared pan; sprinkle the white chocolate chunks evenly over the filling; sprinkle the prepared coconut topping over the center of the cheesecake, leaving a.

White Chocolate and Coconut Cheesecake is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. White Chocolate and Coconut Cheesecake is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook white chocolate and coconut cheesecake using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make White Chocolate and Coconut Cheesecake:

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

These soft and sweet Coconut Cupcakes have a coconut truffle stuffed in the middle, and are topped with an tangy, creamy white chocolate cream cheese frosting! This irresistible treat with be a favorite of any coconut lover. Whew, this post has been a long time coming. Almond joy cookies, Mounds layer cake, and the best White chocolate coconut cheesecake you ever put into.

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

Asked what everybody wanted for our evening meeting snacks, half said cheesecake bombs, the other wanted chocolate fudge. So I compromised, "Chocolate Coconut Cheesecake". try this out we think you love it, everybody at My Keto Kitchen did. To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Pour or pipe the coulis into the holes, reserve some for decorating. Spoon the remaining white chocolate mixture on top, then smooth and level it.

So that is going to wrap this up with this exceptional food white chocolate and coconut cheesecake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!