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Cheesecake, Coconut, White Chocolate, Christmas Dessert, Thanksgiving Dessert, Dinner Party Dessert,

Optimized-Coconut cheesecake2

 

I was scratching my head over what kind of dessert to make for my son’s birthday party. He is picky when it comes to desserts (and many other things). He does not complain or nag much.., he just would not eat it. Neither would he overwhelm you with compliments when you make something and he likes it. You know he enjoyed it by looking at his dinner plate…, It will be licked clean.

I didn’t want to make a standard chocolate cake. I wanted to bake something that can be enjoyed by the kids (mostly him) as well as by others. I bounced ideas with a few friends. My friend Sonal from http://simplyvegetarian777.com gave me the right perspective. While talking to her, I told her that, I like to mix homemade chhena (cottage cheese) with coconut and sugar and eat as a dessert, then why wouldn’t the Coconut Cheesecake with White Chocolate Drizzle wouldn’t be a hit with kids as well as with the adults. She suggested to buy a slice and get a taste of it before making it. I couldn’t do that because I didn’t really find time.., instead what I did was, I asked another friend who was coming to the party to make a backup Tres Leches Cake (things we do for our kids!) 🙂

The party was a blast. The Coconut Cream Cheesecake with White Chocolate Drizzle was an instantaneous hit amongst the kids as well as the adults. The backup Tres Leches Cake was there (In fact, that’s the cake my son blew the candles on and cut it.., since he had cut the Coconut Cream Cheesecake with White Chocolate Drizzle in the morning itself).

For me (strictly speaking for myself here) when there is no left-over left.., I know that my guests ate well and for me that’s happiness. Here is my recipe for the Coconut Cream Cheesecake with White Chocolate Drizzle.

Optimized-Coconut cheesecake6

Coconut Cream Cheesecake with White Chocolate Drizzle

 

Coconut Cream Cheesecake with White Chocolate DrizzleINGREDIENTS:

 

For the Crust:

  • 20 Graham Crackers and a few coconut cookies (I used coconut thins from Trader joes)
  • 5 TBSP Melted Butter

For the Filling:

  • 3 8oz packages cream cheese
  • 2/3 cup full-fat coconut cream
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/4 cup sweetened coconut flakes and 1/2 cup more for decoration
  • 1 TBSP coconut rum (optional)

For the Topping:

  • 6 ounces white chocolate, finely chopped, use best-quality
  • 1⁄4 cup heavy cream

METHOD

  • Crush the crackers in food processor and add melted butter and pulse to incorporate.
  • Press mixture into the bottom of springform pan and refrigerate at least 30 minutes to firm.
  • In a large bowl, beat cream cheese and sugar until creamy. Add coconut cream, eggs, vanilla extract, and cornstarch. Mix just until smooth.
  • Fold coconuts flakes and coconut rum (if using) into mixture until fully blended.
  • Spread evenly into the crust.
  • Place a bowl of water below the pan in the oven. If your cheesecake will go on the second rack of the oven, then keep this water-filled bowl on the third rack of the over. This will help the cheesecake moistened while baking and prevent cracks.
  • Bake in an 180C / 350F preheated oven for 15 minutes.
  • Reduce the heat to 120C / 250F and bake for another 60-90 minutes.
  • Let cool overnight in the refrigerator.

For the white chocolate drizzle:

  • Place finely chopped chocolate and cream in a bowl
  • Set over warm water on low heat (water should not touch the bottom of the bowl).
  • Stir very frequently until almost melted.
  • Spread over the cooled coconut cream cheesecake. sprinkle coconuts and refrigerate for at least an hour.

Check out some other great cake recipes:

Olive Oil Date Loaf Cake (Eggless)

The Naked Red Velvet Cake

The Best Chocolate Banana Bread with Nutella Glaze

PIN for Later:

 

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I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master.

Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day).

Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

70 Comments

  7. This looks so, so good! I saw this earlier when pinning and I’m glad I have the recipe now. Thanks.

  13. Can you just come to my house and bring all your treats! This looks amazing. I enjoy all of your recipes so much and this looks to be one of my new favorites.

  20. Love cheescake so love to try new rrecipes. I will pin this for later! Cold weather is coming so I will be baking more. Thanks for sharing.

  22. Aish
    This cake looks such a killer! The ingredients and flavors sound so delicious and favorfu like. I have to try this cake myself, now that I have a fool proof recipe here!!
    Thank you so much for the shout out dear girl! 😍💕💕

  29. Oh my! This looks absolutely delicious. I’ve never tried coconut cream cheesecake before, but heard lots of good things about it.

  36. This looks simply decadent! So light and creamy. I’m going to save this to make for Easter. I love the pretty coconut! Thank you for sharing

  41. Pingback: Pear Mousse Cheesecake Squares (Eggless) – MyYellowApron

  43. Yum! What a great new way to make cheesecake! I bet this is great in the summer for a tropical feel!

  51. oh YUM! This cheesecake looks creamy and dreamy and I love the coconut. Love using coconut around the holidays as it makes everything look so pretty and festive!

  57. I love these combinations with chocolate and coconut! It looks so delicious! I will make these one! Thanks for sharing recipes.

  58. I’ve tried a lot of cheesecakes before but I don’t think I’ve tried anything with coconut as the main ingredient! This sounds and looks lovely! I like that there’s a white chocolate drizzle on top! YUM!

  69. Pingback: Ricotta Cheese Tart (Egg-less, Flour-less) – MyYellowApron

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