White Chocolate Coconut Cheesecake for the holidays!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 300°F (149°C) and let it stay at 300°F for at least 15 minutes before baking. Wrap a 9-inch (23 cm) springform pan in several layers of extra-wide foil.
2. Pulse the graham crackers into fine crumbs in a food processor, or crush them in a zip-lock bag with a rolling pin. Add the shredded coconut and melted butter and pulse about 30 seconds, until the crumbs are well coated.
3. Press the crumbs firmly and evenly into the bottom of the prepared pan, using a potato masher if you like.
4. Beat the softened cream cheese on medium speed with a flat beater for 7 to 10 minutes, scraping down the bowl often, until smooth and creamy.
5. Mix in the coconut cream, sour cream, sugar, coconut extract and vanilla extract, and beat for a few minutes.
6. Melt the white chocolate in the microwave or over a double boiler, then add it to the batter while still warm and mix for about 30 seconds.
7. Add the eggs one at a time on medium speed. Scrape the bowl once more and mix for 1 more minute.
8. Pour the batter over the crust, tap the pan a few times to settle it, and level the top with an offset spatula.
9. Set the springform pan in a large baking dish and pour water into the dish around it.
10. Bake for 2 hours at 300°F, then turn off the oven, prop the door slightly open with a wooden spoon, and let the cheesecake cool for a few hours. Remove the foil, then refrigerate overnight.
11. Whip the chilled heavy cream, confectioners' sugar, the optional coconut cream, coconut extract and vanilla extract on low speed, gradually increasing to high, for 4 to 5 minutes, until stiff peaks form. Keep refrigerated until assembling.
12. To toast the coconut, heat the broiler on high. Spread the shredded coconut in an even layer on a parchment-lined baking sheet. Broil in 1 to 2 minute bursts, tossing each time, until golden brown, watching closely as it burns quickly. Let cool.
13. Release the springform ring and loosen the crust from the pan with a flat spatula, then move the cheesecake to a cake stand.
14. Spread two-thirds of the whipped cream over the top with an offset spatula and sprinkle with the toasted coconut.
15. Pipe the remaining whipped cream through a star tip (Ateco 847) as dollops over the cake, and add the Raffaello truffles if desired. Refrigerate until serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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