Prepare to embark on a culinary journey that will transport your taste buds to a creamy, dreamy paradise! This Coconut White Chocolate Cheesecake is not just a dessert—it's a decadent experience that combines the rich, velvety texture of classic cheesecake with the luxurious flavors of white chocolate and tropical coconut. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this recipe promises to be a show-stopper that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup white chocolate chips
- 1/2 cup coconut cream
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly and set aside.
- In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to compact the crust firmly.
- Place the crust in the refrigerator to chill while preparing the cheesecake filling.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes.
- Gradually add white sugar to the cream cheese, beating until well incorporated and no lumps remain.
- Mix in vanilla extract and beat until fully combined.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Melt white chocolate chips in a double boiler or microwave, stirring until smooth. Allow to cool slightly.
- Fold the melted white chocolate and coconut cream into the cheesecake batter, mixing gently until evenly distributed.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring.
- Optional: Garnish with toasted coconut flakes, white chocolate shavings, or whipped cream before serving.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and other dairy ingredients are at room temperature for smoother mixing and better texture.
- Prevent Cracks: The slow cooling process (leaving the cheesecake in the oven with the door slightly open) helps prevent unsightly surface cracks.
- Use a Water Bath Alternative: If you want extra insurance against cracks, place a pan of hot water on the bottom rack of the oven while baking.
- Don't Overmix: When adding eggs, mix on low speed just until incorporated to avoid incorporating too much air, which can cause surface cracking.
- Chill Thoroughly: Patience is key! Allow the cheesecake to chill for at least 4 hours, preferably overnight, for the best flavor and texture.
- Clean Cuts: Use a hot, clean knife (wiped between each cut) for perfectly smooth slices.
- Storage: This cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 52g
Saturated Fat: 35g
Cholesterol: 195mg
