Name: Coconut-White Chocolate Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1-1/2 cups graham cracker crumbs -; 6 tablespoons butter, melted -; 5 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 1-1/2 cups white baking chips, melted and cooled -; 3/4 cup coconut milk -; 2 teaspoons coconut extract -; 1 teaspoon vanilla extract -; 4 large eggs, lightly beaten -; 3/4 cup sweetened shredded coconut, toasted, divided -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-White Chocolate Cheesecake

1. 1-1/2 cups graham cracker crumbs -

2. 6 tablespoons butter, melted -

3. 5 packages (8 ounces each) cream cheese, softened -

4. 1 cup sugar -

5. 1-1/2 cups white baking chips, melted and cooled -

6. 3/4 cup coconut milk -

7. 2 teaspoons coconut extract -

8. 1 teaspoon vanilla extract -

9. 4 large eggs, lightly beaten -

10. 3/4 cup sweetened shredded coconut, toasted, divided -

How to cook deliciously - Coconut-White Chocolate Cheesecake

1. Stage

Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. Stage

In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.

3. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

5. Stage

Remove rim from pan. Serve cheesecake topped with remaining coconut.