No Bake White Chocolate Coconut Cheesecake

A huge block of white chocolate has been sitting in my cupboard for ages, and I wasn’t sure what to do with it. All the recipes I was thinking of were underwhelming, then last night while I was cooking dinner, I came up with the idea of making a cheesecake with white chocolate and coconut. It was like a eureka moment for me. It was a combination of flavours that I actually love and this cheesecake turned out amazing! I’m glad I decided to make this one.

Preparation Time 15 minutes

Set Time 5 hours

Serves 6-8

Ingredients

Crust

100 grams digestives- crushed

25 grams coconut- shredded and toasted

50 grams butter- melted

Filling

150 grams yogurt

150 grams cream cheese

100 grams white chocolate- melted

200 grams whipping cream- cold

3 tablespoons sugar

Ganache

30 ml heavy cream

50 grams white chocolate

White chocolate- to decorate.

Instructions

1. Combine the ingredients for the crust. Mix well and reserve 3 tablespoons of the crust for decorating later. Press the rest of the crust into a 6 inch spring form pan. Set it in the fridge until ready to fill.

2. Beat the cream cheese in a clean bowl until smooth. Add the yogurt and melted chocolate. Set it aside.

3. Beat the cold whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture.

4. Pour the cheesecake mixture over the crust. Level it off with an offset spatula. Chill the cheesecake for 4-5 hours.

5. Make the ganache by combining the cream and white chocolate in a bowl. Heat at 15 second intervals until melted and smooth.

6. Pour the ganache over the cheesecake.

7. Top with ganache with the reserved crust. Decorate with white chocolate curls.