practical, how cooking recipe White Chocolate and Coconut Cheesecake with 17 ingredients and 10 stages of easy cooking, which is easy and delicious.
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Good Morning mother, at this time you can make recipe White Chocolate and Coconut Cheesecake with 17 ingredients and 10 steps. Below this is how to make it, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking White Chocolate and Coconut Cheesecake.
Ingredients for White Chocolate and Coconut Cheesecake
Prepare : FOR CRUST.
Needed 1 1/2 cup : Pepperidge Farms milk chocolate almond coconut cookies, crushed. about 12 cookies or 1 1/2 bags.
Needed 4 tbsp : butter, melted.
Prepare : CHEESECAKE FILLING.
Prepare 5 : 8 ounce packages of cream cheese, at room temperature.
Prepare 1 cup : granulated sugar.
Prepare 12 oz : premium white chocolate, melted, at room temperature.
Needed 3/4 cup : coconut milk, at room temperature.
Needed 4 : large eggs at room temperature and whisked to combine.
Prepare 1 1/2 tsp : coconut extract.
Prepare 1 1/2 : vanilla extract.
Prepare 1/2 cup : toasted coconut. Recipe for toasting coconut is attached in direction step #4.
Needed : TOPPING AND GARNISH.
Needed 6 oz : semi sweet chocolate, melted.
Prepare 1/4 cup : toasted coconut.
Prepare : whipped cream.
Prepare 2 tbsp : shaved white chocolate.
If all main ingredients White Chocolate and Coconut Cheesecake it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking 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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