This White Chocolate Coconut Cheesecake is a sumptuous dessert that combines the rich flavors of white chocolate with the tropical taste of coconut. The base is made from crushed Maria biscuits and almonds, providing a delightful crunch that contrasts the creamy filling. The cheesecake filling is a blend of mascarpone, roomkaas (cream cheese), and white chocolate, enriched with coconut and vanilla for an exotic twist. Topped with a smooth white chocolate ganache and garnished with whipped cream, chopped almonds, and coconut bollen, this cheesecake is a decadent treat that’s perfect for special occasions or as a luxurious dessert.
Why You’ll Love This Recipe:
- Rich and Creamy: A luscious combination of mascarpone, cream cheese, and white chocolate.
- Exotic Flavors: Coconut adds a tropical touch, making it unique and flavorful.
- Perfect Texture: The crunchy base complements the smooth and creamy filling.
- Elegant Presentation: Topped with ganache and garnished beautifully, it’s as pleasing to the eyes as it is to the palate.
Ingredients:
- For the Cookie Dough:
- 150g Maria biscuits, crushed
- 50g almonds, chopped
- 150g butter, melted
- For the Cream Mixture:
- 250g mascarpone, room temperature
- 150g white chocolate, melted
- 120g granulated sugar
- 16g vanilla sugar (or vanilla extract)
- 500g cream cheese, room temperature
- 40g cornstarch
- 30g grated coconut
- 3 eggs
- For the Topping:
- 50ml whipping cream
- 125g white chocolate
- For Garnishing:
- Whipped cream
- Chopped almonds
- Grated coconut
- Coconut bollen (small coconut balls)
Instructions:
- Preheat the oven and prepare a 22 cm springform pan by greasing it.
- Combine the crushed Maria biscuits, chopped almonds, and melted butter. Press firmly into the base of the springform pan to form the crust.
- For the cream mixture, blend the mascarpone, melted white chocolate, sugar, vanilla sugar (or extract), cream cheese, cornstarch, grated coconut, and eggs until smooth. Be careful not to overmix.
- Pour the cream mixture over the prepared crust in the springform pan.
- Bake until the edges are firm but the center is slightly wobbly.
- Allow the cheesecake to cool in the oven with the door ajar to prevent cracking.
- For the topping, heat the whipping cream and pour it over the white chocolate. Stir until smooth and spread over the cooled cheesecake.
- Refrigerate the cheesecake, preferably overnight, to set.
- Before serving, garnish with whipped cream, chopped almonds, grated coconut, and coconut bollen.
Enjoy this luxurious White Chocolate Coconut Cheesecake, a delightful dessert that’s sure to impress! 🍰🥥🍫
