WHITE CHOCOLATE CHEESECAKE
Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.
Provided by My Food and Family
Categories Chocolate Recipes
Time 7h5m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
- Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
WHITE CHOCOLATE-COCONUT CHEESECAKE
This is a recipe that was much lauded in CT. I am posting it here cause I'll lose it otherwise. From Chocolatier, February/March, 1994.
Provided by evelynathens
Categories Cheesecake
Time 2h20m
Yield 1 9inch cheesecake
Number Of Ingredients 20
Steps:
- Make the chocolate macadamia nut crust: Position a rack in the center of the oven and preheat to 350 degrees F; remove the side from a 9-by-3-inch springform pan; trim a 9-inch cardboard circle cake circle so that it fits within the curved lip of the bottom of the springform pan; cover the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge; carefully attach the side of the pan (lining the bottom of the pan this way will give the cheesecake an even flat base, making it easy to remove from the pan).
- In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut; add the melted butter and mix well; press the mixture evenly onto the bottom of the prepared pan.
- Bake for 10 to 12 minutes, until the crust is puffy and bounces back when gently presses with a finger; cool on a wire rack.
- Prepare the coconut topping: In a medium bowl, using a wire whisk stir together the toasted coconut, flour and salt; add the butter cubes and with your fingers toss to distribute thoroughly; chill until ready to bake the cheesecake.
- Make the filling: Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F; using two large pieces of heavy duty aluminum foil, tightly wrap the outside of the pan.
- In a medium saucepan combine the milk and the toasted coconut and bring to a boil; reduce the heat and simmer for 5 minutes; remove the pan from the heat and cover; steep the mixture for 30 minutes; strain the coconut milk, pressing the solids to extract all of the coconut; you should have 3/4 cup of liquid.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 1 minute, until creamy; gradually add the sugar in a steady stream and beat at medium speed until blended; add the cornstarch; scrape down the side of the bowl, and beat 30 seconds longer; at medium-low speed, one at a time, add the eggs, beating well after each addition; gradually add the strained coconut milk and beat until blended; beat in the vanilla and the rum.
- Pour the filling into the prepared pan; sprinkle the white chocolate chunks evenly over the filling; sprinkle the prepared coconut topping over the center of the cheesecake, leaving a 1-inch plain border around the rim of the cheesecake.
- Place the cheesecake in a high-sided roasting pan on the lower rack of the oven; pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan; bake the cheesecake for 70 to 80 minutes, until the sides are puffy and the center quivers; leave the cheesecake in the pan in the oven and turn off the oven; prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes.
- Remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan; run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; this will prevent the top of the cheesecake from cracking; cool the cheesecake in the pan set on a wire rack; refrigerate uncovered for at least 8 hours or overnight.
- Garnish the cheesecake: Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; unclamp and remove the side of the springform pan; gently press the chocolate wafer crumbs onto the side of the cheesecake; dust the top with confectioner's sugar and decorate with white chocolate curls.
- Slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan; slide two long metal cake spatulas underneath the cheesecake and transfer it to a serving plate.
- Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
NO-BAKE COCONUT WHITE CHOCOLATE CHEESECAKE (NEEDS TESTED)
This needs testing because I have not tried this recipe yet. The measurements might be off. Feel free to try it out and make some tweaks!
Provided by CheeseKitty3
Categories Cheesecake
Time 6h20m
Yield 1 Cheesecake, 4-8 serving(s)
Number Of Ingredients 12
Steps:
- For the crust, melt the white chocolate chips in your microwave using 15-second intervals. .
- While the chocolate is cooling down, smash the graham crackers into crumbs either with a food processor or dump the crackers in a Ziploc bag and zip it tight. Then, take a rolling pin and crumble them that way.
- Pour graham cracker crumbs into a bowl. Melt the butter.
- Once the butter has melted, pour it into the bowl with the graham crackers and mix it thoroughly.
- Using a spoon, scoop the graham cracker mix into a pan and spread it.
- Pour the melted white chocolate over the graham cracker crust.
- Place the pan in a fridge. Let's move on to the filling!
- Let the cream cheese become room temperature.
- Pour in the coconut milk, sour cream, cream cheese, whipped cream, and lemon juice into a bowl, and mix it throughly.
- Take the crust out of the fridge and pour the filling in to the pan.
- Chill overnight.
- Optional: Melt chocolate chips and wait for them to be room temperature. Pour in the teaspoon of milk and mix it. Put it in a piping bag, and drizzle it over the cheesecake. Take the whipped cream and with the piping bag pipe it near the edge of the cheesecake. Garnish the cheesecake with coconut flakes.
Nutrition Facts : Calories 1396.6, Fat 118.1, SaturatedFat 72.6, Cholesterol 259.3, Sodium 821.2, Carbohydrate 75.2, Fiber 1.5, Sugar 65.6, Protein 15.9
More about "coconut white chocolate cheesecake food"
OUTRAGEOUS CHOCOLATE COCONUT CHEESECAKE
From lifeloveandsugar.com
WHITE CHOCOLATE & PASSIONFRUIT CHEESECAKE …
From newideafood.com.au
WHITE CHOCOLATE COCONUT CHEESECAKE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
5/5 (2)Calories 558 per servingCategory Dessert
WHITE CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NO-BAKE WHITE CHOCOLATE CHEESECAKE : R/VEGANFOOD - REDDIT
From reddit.com
EXTRA SPECIAL NO-BAKE COCONUT CHEESECAKE - A MUMMY TOO
From amummytoo.co.uk
COCONUT WHITE CHOCOLATE CHEESECAKE – WHAT JESSICA BAKED NEXT
From whatjessicabakednext.com
NO-BAKE COCONUT WHITE CHOCOLATE CHEESECAKE - WHAT …
From whatjessicabakednext.com
WHITE CHOCOLATE LEMON CHEESECAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
COCONUT CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
ULTIMATE COCONUT CHEESECAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
CHOCOLATE COCONUT CHEESECAKE FROM LANA’S COOKING
From lanascooking.com
WHITE CHOCOLATE COCONUT SNOWBALL CHEESECAKE – WHAT JESSICA …
From whatjessicabakednext.com
TOP 31 BEST WHITE CHOCOLATE DESSERTS - SPATULA DESSERTS
From spatuladesserts.com
COCONUT-WHITE CHOCOLATE CHEESECAKE RECIPE: HOW TO MAKE IT
From aesea.dynu.net
COCONUT & WHITE CHOCOLATE CHEESECAKE — MYITALIANCOOKING
From myitaliancooking.it
EASTER CUPCAKES (COCONUT & CHOCOLATE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
10 BEST NO BAKE COCONUT CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CHEESECAKE RECIPES | TASTE OF HOME
From aefle.dynu.net
COCONUT WHITE CHOCOLATE CHEESECAKE - MY COUNTRY TABLE
From mycountrytable.com
COCONUT CHEESECAKE - WHAT THE FORK
From whattheforkfoodblog.com
PRIVATE SELECTION WHITE CHOCOLATE RASPBERRY TUXEDO CHEESECAKE …
From fredmeyer.com
WHITE CHOCOLATE COCONUT CHEESECAKE | RAFFAELLO CHEESECAKE …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love