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
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.
Beat the cream cheese in a clean bowl until smooth. Add the yogurt and melted chocolate. Set it aside.
Beat the cold whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture.
Pour the cheesecake mixture over the crust. Level it off with an offset spatula. Chill the cheesecake for 4-5 hours.
Make the ganache by combining the cream and white chocolate in a bowl. Heat at 15 second intervals until melted and smooth.
Pour the ganache over the cheesecake.
Top with ganache with the reserved crust. Decorate with white chocolate curls.
did the base soft or hard. Bcz mine came out mushy.