Description
We can promise you one thing once you try this coconut cheesecake there's no going back you're gonna LOVE IT!
Ingrediants
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Instructions
- Mix the cookie crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan.
Place the pan in the fridge for at least 30 minutes.
Add the gelatin to 2oz. of cold water. Don't mix. Set it aside.
Using an electric mixer with a whisk attachment, whip the cream on until soft peaks form (about 3 minutes).
In a separate bowl mix together the cream cheese, mascarpone, and powdered sugar.
Melt the white chocolate in a water bath and add it to the mascarpone mixture.
Melt the gelatin in a water bath and add it to the mixture.
Combine the mascarpone mixture with the whipped cream and gently mix in about half of the coconut.
- Transfer the filling into the crust, and spread evenly. Scatter the remaining coconut over the top. Refrigerate at least 4 hours before serving.
If desired decorate with fruit or your favorite toppings.
Tips
- Make sure the cream cheese is softened before you start mixing. This will help prevent the cheesecake from being lumpy.
- Chill the coconut cheesecake in the refrigerator for at least 4 hours before serving. This will help it set completely.
- Garnish with fresh fruit, toasted coconut, or whipped cream.
- You can add shredded coconut to the batter for extra flavor and texture.
- You can also add a layer of coconut cream to the top of the cheesecake.
- You can also make a tropical cheesecake by adding mango, pineapple, or other tropical fruits to the batter.
- Use a springform pan. This will make it easier to remove the coconut cheesecake from the pan without damaging it.
- Use a high-fat cream cheese. This will help the cheesecake set up more firmly.
coconut, cheesecake
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