Step-by-Step Guide to Make Favorite White Chocolate and Coconut Cheesecake

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Before you jump to White Chocolate and Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Green tea is wonderful for moods. You just knew green tea had to be in this article somewhere, right? Green tea is rich in an amino acid referred to as L-theanine. Research has discovered that this amino acid induces the production of brain waves. This will improve your brain's concentration while simultaneously calming the rest of your body. You knew green tea could help you be better. Now you know green tea can help you be happier also!

Now you realize that junk food isn't necessarily what you should eat when you wish to help your moods get better. Try these suggestions instead!

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 do it.

The ingredients needed to cook White Chocolate and Coconut Cheesecake:

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

Steps 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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