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White Chocolate-Coconut Cheesecake

Oh my gosh this has been the most elaborate cheesecake I have ever made in my life, but that’s to be expected when you attempt a Godiva recipe. Even so, you can never go wrong with Godiva (this is my third cheesecake recipe I’ve tried from their website) so I hope in the end it will be worth it! After all, for those of you who voted, cheesecake won so here I am…making cheesecake.

Chocolate Macadamia Nut Crust Ingredients

  • 1 cup chocolate wafer crumbs (I used chocolate graham cracker crumbs)
  • 1/2 cup macadamia nuts, coarsely ground
  • 1/4 cup sweetened coconut, lightly toasted (I didn’t toast)
  • 5 tbs butter, melted

Directions

  1. Preheat oven to 350°F
  2. Mix together cookie crumbs, macadamia nuts and coconut in bowl. Add butter and mix well. Press mixture in bottom of 9-inch springform pan
  3. Bake for 10 to 12 minutes until the crust is puffy and bounces back when gently pressed with a finger. Cool on a wire rack
  4. Bake for 10 to 12 minutes or until no imprint remains when touched lightly with finger. Cool in pan on wire rack. When cooled, wrap the bottom of springform pan, using two large sheets of heavy-duty aluminum foil

Yeah so chopping nuts until they are “coarsely ground” really sucks without a food processor. This was as “coarsely ground” as they were going to get…

Here’s the crust, ready to bake…

…after round one in the oven…

…and after round two. Only the coconut in the crust got significantly toastier

Coconut Topping Ingredients

  • 1/2 cup sweetened coconut, lightly toasted (again, didn’t toast)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, cut into pieces

Directions

  1. Mix together coconut, flour and salt in bowl
  2. Add butter and mix until crumbly
  3. Refrigerate until needed

Filling Ingredients

  • 1 cup milk
  • 3/4 cup sweetened coconut, lightly toasted (for the final time, I did not toast)
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons dark rum (I substituted 1 tsp rum extract)
  • 4 bars (1.5 ounces each) Godiva Solid Ivory, chopped (I used 6 oz lindt white coconut chocolate)

Directions Part One

  1. Reduce oven temperature to 325°F.
  2. Combine milk and toasted coconut in saucepan. Heat to a boil
  3. Reduce heat and simmer for 5 minutes
  4. Remove from heat and cover. Let steep for 30 minutes
  5. Pour mixture through a strainer, pressing the solids to extract all the liquid, making 3/4 cup

It’s boiling!

Before steeping for 30 minutes…

…and after. It pretty much just developed a thicker skin

The straining process wasn’t too exciting but I didn’t realize making coconut milk was this simple!

Directions Part Two

  1. Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed
  2. Add sugar and beat until blended
  3. Add cornstarch and beat well
  4. Add eggs, one at a time, beating well after each addition
  5. Gradually beat in reserved coconut milk, vanilla and rum
  6. Pour mixture into prepared pan and sprinkle with solid ivory chunks
  7. Sprinkle coconut topping over center of cheesecake, leaving 1-inch border around rim of cheesecake
  8. Place cheesecake in roasting pan
  9. Pour boiling water into roasting pan so that water comes halfway up side of springform pan
  10. Bake 70 to 80 minutes or until edge is puffy and center quivers. Turn off oven and leave cheesecake in oven for 30 minutes more. Prop oven door open
  11. Remove cheesecake from roasting pan. Loosen cheesecake around edge using a small knife. (This will prevent top from cracking.) Cool completely in pan on wire rack. Refrigerate uncovered for 8 hours or overnight

Come on, did you really expect me not to document using my stand mixer for the first time!? It was so much fun!

So who knew cvs, shop rite, and TWO stop and shops wouldn’t carry plain white chocolate? I had to settle for the lindt white coconut instead but I’m thinking (or hoping, rather) it will make the coconut flavor of the cheesecake more pronounced

Whoops, I didn’t realize the white chocolate would bake into the cheesecake that way. Oh well, here it is fresh out of the oven…

…and after chilling uncovered overnight, minus my mom’s piece of course (she liked it! :))

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