Coconut Cheesecake with White Chocolate
Najat
Photo by Najat
Craving a creamy, tropical dessert that’s easy to make and totally irresistible? Say hello to this no-fail coconut cheesecake with white chocolate! With a buttery biscuit crust, silky smooth filling, and a glossy white ganache topping, this no-frills cheesecake is perfect for coconut lovers. You don’t need a water bath or fancy techniques—just a bit of patience and a fridge. Whether you’re baking for a party, Eid, or just because, this coconut cheesecake recipe is a guaranteed crowd-pleaser. And yes, it’s made with mascarpone and cream cheese for that ultra-rich flavor. Ready to impress without the stress? Let’s get baking!
Ingrediënten
COOKIE DOUGH
CREAM MIXTURE
TOPPING
GARNISH
Shop ingredients:
Tips
Make sure all ingredients are at room temperature before you begin.
Press the cookie base firmly into the springform pan to create an even, stable base.
Fold gently after adding the eggs to avoid overmixing.
Only check the cheesecake for a slight wobble in the center; the edges should be set. Let it cool in the oven to avoid cracks.
You can replace vanilla sugar with vanilla extract.
Let the cheesecake chill sufficiently in the fridge—preferably overnight—for the best flavor and texture.
Make sure the ganache isn’t too hot when pouring it over the cheesecake. A slightly cooler temperature prevents it from melting the surface.
I used a 22 cm (8.7 in) springform pan.
Stappenplan
Melt the white chocolate using a bain-marie (double boiler) and let it cool.
Finely grind the Maria biscuits in a food processor.
Melt the butter in a saucepan over low heat.
Roughly grind the roasted almonds (not too fine) in a food processor.
Place the ground Maria biscuits in a large bowl. Add the almonds and melted butter. Mix well.
Take a springform/baking tin and line the bottom with a sheet of baking paper. Spread the cookie mixture over it and flatten (use the back of a spoon to help). Place the cookie base in the fridge for a while.
Place the mascarpone in a large bowl and mix well. Add the melted (and cooled) white chocolate and mix until combined.
Add the sugar and vanilla sugar, and mix again. Gradually add the cream cheese while mixing thoroughly. Sift in the cornstarch and mix. Then add the grated coconut and mix until smooth.
Put the mixer aside and use a spatula from now on. Break in the eggs one at a time, folding each one gently into the cheesecake batter.
Scoop the cream cheese mixture over the cookie base and spread it out evenly.
Place the coconut cheesecake in a preheated oven at 125°C (260 °F). Bake for 60 minutes, or until the edges are firm and the center still has a slight wobble. Turn off the oven and leave the coconut cheesecake inside for 1 hour. This helps prevent cracking or sinking. Remove the coconut cheesecake from the oven and place it, covered, in the refrigerator—preferably overnight so the flavors can develop and the cheesecake can fully set.
Heat the heavy cream almost to a boil. Add the broken-up white chocolate pieces. Let it sit for 1 minute. Stir until smooth and allow it to cool slightly.
Pour the white ganache over the coconut cheesecake. Cover and chill the cheesecake in the fridge for 30–45 minutes or until the ganache is set.
Make your own coconut balls.
Cut the coconut cheesecake into nice slices. Optional: Garnish with whipped cream, grated coconut, chopped (roasted) almonds, and coconut balls.
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