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Coconut and White Chocolate Cheesecake

17/11/2023

Absolutely, I will be delighted to share with you the recipe for the coconut and white chocolate cheesecake. The combination of coconut with the sweet creaminess of white chocolate is simply exquisite. Here is the recipe:

Ingredients

For the base:

  • 200 g of coconut biscuits
  • 100 g of melted butter

For the filling:

  • 300 g of white chocolate
  • 200 ml of fresh cream
  • 400 g of cream cheese (like Philadelphia)
  • 100 g of icing sugar
  • 50 g of shredded coconut
  • 3 sheets of gelatin or 6 g of powdered gelatin

For the decoration:

  • Shredded white chocolate
  • Coconut flakes

Preparation

  1. Prepare the base: Blend the coconut biscuits until you get a sandy consistency. Mix the crumbs with the melted butter until you have an even mixture. Press it into the bottom of a springform pan previously lined with parchment paper and refrigerate for about 30 minutes.

  2. Dissolve the gelatin: If you are using gelatin sheets, soak them in cold water for 10 minutes. If you are using powdered gelatin, follow the instructions for use, which usually means dissolving it in a bit of hot water.

  3. Prepare the filling: Melt the white chocolate in a double boiler or in the microwave, being careful not to burn it. In another container, whip the fresh cream until it is foamy but not too stiff. In a separate bowl, work the cream cheese with the icing sugar until you get a smooth, lump-free mixture, then incorporate the melted white chocolate and blend carefully.

  4. Add gelatin and shredded coconut: Fully dissolve the gelatin if you have used sheets, or make sure that the powdered gelatin is completely dissolved in hot water. Incorporate the dissolved gelatin into the cheese and chocolate mixture, then add the shredded coconut and mix gently.

  5. Combine everything: Combine the cheese cream with the whipped cream, being careful not to deflate it, to maintain an airy consistency.

  6. Pour over the biscuit base: Pour the mixture onto the cooled biscuit base and level with a spatula. Leave to rest in the refrigerator for at least 4 hours, even better if for the whole night.

  7. Decorate: Once set, decorate the cheesecake with shredded white chocolate and coconut flakes before serving.

Fun Fact

Cheesecake is renowned for its versatility and for adapting to multiple variations. The coconut and white chocolate version is particularly appreciated in the warmer months, thanks to its tropical flavor that reminds one of summer vacations.

Remember that for an even more Italian touch you could use crushed amaretti biscuits for the base, which would add an extra depth of flavor to the coconut aroma!

Coconut and White Chocolate Cheesecake