Coconut-White Chocolate Cheesecake

Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter.

By Jamie Harris, Taste of Home

Prep: 40 min. Bake: 1 hour + chilling

Makes 16 servings

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Ingredients

• 1-1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1-1/2 cups white baking chips, melted and cooled
• 3/4 cup coconut milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 3/4 cup sweetened shredded coconut, toasted, divided

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Directions

• Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
• In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
• Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• Remove rim from pan. Serve cheesecake topped with remaining coconut.

Test Kitchen Tips

• Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.
• This recipe works best with canned, not refrigerated, coconut milk. Because the fat tends to separate from the liquid, be sure to mix it well.

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Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 slice: 517 calories, 40g fat (25g saturated fat), 144mg cholesterol, 332mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 9g protein.


See More At: Taste of Home