White chocolate cheesecake recipe, White chocolate recipes, Coconut meringue pie

The white chocolate cheesecake recipe contains the rich creamy flavor of real white chocolate (not confection which many think is white chocolate) and the rich creamy cream cheese. What flavor!

Those of you who like a good coconut meringue pie might also like even more this chocolate coconut cheesecake. It has a rich creamy chocolate cheesecake filling topped with a delicious coconut meringue.

CHOCOLATE COCONUT CHEESECAKE

• 1 Package (7 ounces) flaked coconut, toasted Additional coconut for topping, not toasted


• ¼ Cup chopped pecans


• 3 Tablespoons melted butter


• 2 Packages (8 ounces each) soft cream cheese


• 1/3 Cup sugar


• 3 Tablespoons cocoa


• 2 Tablespoons water


• 1 Teaspoon vanilla


• 3 Eggs, separated


• 1/8 Teaspoon salt


• 1 Jar (7 ounces) marshmallow cream


• ½ Cup chopped pecans

Preheat oven to 350F degrees.

Combine the 7 ounces toasted coconut, pecans and butter; press onto the bottom of a 9 inch spring form pan.

In a mixing bowl, combine the cream cheese, sugar, cocoa, water and vanilla; mix on medium speed until well blended.

Add egg yolks and blend thoroughly.

Pour over the crust and bake for 30 minutes.

Loosen cake from rim of pan; cool completely before removing rim.

If oven was turned off during cooling reheat to 350F degrees.

Beat egg whites and salt until foamy; gradually add the marshmallow cream beating until stiff peaks form.

Sprinkle pecans over the cheesecake leaving ½ inch rim free of pecans.

Spread marshmallow cream meringue over the top carefully spreading to the edge to seal.

Sprinkle top with extra coconut.

Bake for 15 minutes or until meringue and coconut are golden brown.

Remove from oven and set to cool; refrigerate until cold before serving.

WHITE CHOCOLATE CHEESECAKE RECIPE

• 1 ½ Cups flour


• ½ Cup sugar


• ½ Cup butter


• 16 Ounces white chocolate divided


• ½ Cup chopped macadamia nuts, toasted


• 1 Beaten egg


• 2/3 Cup whipping cream


• 1 Tablespoon vanilla


• 3 Packages (8 ounces each) cream cheese, softened


• 1 Can (14 ounces) sweetened condensed milk


• 4 Eggs

Combine the flour and sugar in a mixing bowl; cut in the butter with a pastry cutter until crumbly.

Grate 4 ounces of the white chocolate.

Add grated chocolate, nuts and the 1 beaten egg to the crumbly mixture and mix well; press in the bottom and on the sides of a 10 inch spring form pan. Chill.

Preheat oven to 325F degrees.

Chop remaining 12 ounces of white chocolate. Mix with the whipping cream in the top of a double boiler and cook over hot water (not boiling) until chocolate is melted. Stir in the vanilla and keep warm.

Beat the cream cheese with a mixer gradually adding the can of milk.

Add the 4 eggs one at a time beating well after each addition.

Stir in the warm chocolate mixture and pour batter into the chilled crusted pan.

Bake for 1 hour and 20 minutes.

With a thin sharp knife separate the cake from rim of pan but allow to cool before removing rim.

Refrigerate overnight or until very cold.

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