Prep Time 20 mins
Cook Time 20 mins
Rest Time 4 hrs
Total Time 4 hrs 40 mins
Ratings: 4.9 from 6 votes
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 417
Best Season: Suitable throughout the year
Description

We can promise you one thing once you try this coconut cheesecake there's no going back you're gonna LOVE IT! 

Ingrediants
  • 2 cup vanilla biscuit crumbs
  • 1 1/2 stick butter (melted)
  • 1 cup heavy cream
  • 1 cup cream cheese
  • 1 cup mascarpone
  • 2 cup shredded coconut
  • 4 oz white chocolate
  • 2 tsp gelatin powder
  • 1/2 cup powdered sugar
Instructions
  1. 1
    Mix the cookie crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan.
  2. 2

    Place the pan in the fridge for at least 30 minutes.

  3. 3

    Add the gelatin to 2oz. of cold water. Don't mix. Set it aside.

  4. 4

    Using an electric mixer with a whisk attachment, whip the cream on until soft peaks form (about 3 minutes).

  5. 5

    In a separate bowl mix together the cream cheese, mascarpone, and powdered sugar. 

  6. 6

    Melt the white chocolate in a water bath and add it to the mascarpone mixture.

  7. 7

    Melt the gelatin in a water bath and add it to the mixture.

  8. 8

    Combine the mascarpone mixture with the whipped cream and gently mix in about half of the coconut.

  9. 9
    Transfer the filling into the crust, and spread evenly. Scatter the remaining coconut over the top. Refrigerate at least 4 hours before serving.
  10. 10
    Coconut Cheesecake

    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.
Keywords: coconut, cheesecake
Read it online: https://themoderncookbook.com/recipe/white-chocolate-coconut-cheesecake/