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White Chocolate Coconut Cheesecake & Raspberry Whipped Cream Vodka Drizzle

Decadent white chocolate coconut cheesecake with a raspberry whipped cream Vodka drizzle. Cheesecake with a subtle coconut flavor.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Desserts
Servings: 12
Author: Kristi

Ingredients

Crust

  • 1/2 cup butter softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour

Filling

  • 4 8-ounce packages Cream Cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 6 ounces Lindt White Coconut Chocolate melted, slightly cooled
  • 6 ounces white chocolate chips melted, slightly cooled (3/4 cup)

Topping

  • 6 ounces fresh raspberries
  • 1 tablespoon sugar
  • 1/4 cup Whipped Cream Vodka
  • 1/4 teaspoon vanilla
  • 1/2 cup coconut toasted

Instructions

Crust

  • Preheat oven to 325 degrees.
  • For crust, beat butter, sugar and vanilla in a bowl on medium speed with a mixer until light and fluffy.
  • Gradually add flour, mixing at low speed until thoroughly blended. Press into the bottom of a 9-inch springform pan. Prick crust with a fork.
  • Bake crust 25 minutes or until edges are light golden brown.

Filling

  • Beat cream cheese, sugar and vanilla at medium speed with a mixer until well blended. Add eggs (one at a time) mixing at low speed after each addition, until just blended.
  • Blend in melted chocolate; pour over crust
  • Bake 55-60 minutes or until center is almost se. Run a knife around the rim of the pan to loosen cake. Cool before removing from teh pan. Refrigerate 4 hours or overnight.

Topping

  • Put raspberries, sugar, vanilla and Whipped Cream Vodka in a saucepan and simmer for 5 minutes until thoroughly mixed and raspberries are broken down.
  • Strain liquid through a fine strainer and discard pulp and seeds.
  • Separately toast coconuts either in an oven on a baking sheet or on the stovetop in a fry pan until toasted and golden brown.
  • When serving, slice cheesecake, sprinkle with coconut and drizzle raspberry topping over the top.

Notes

I slightly greased the bottom and sides of my springform pan to help keep it from sticking. Also, pressing the crust into the springform pan can be a bit tricky (and sticky!). I first dusted my hands with a bit of flour, pressed it evenly into the springform pan, and then used the bottom of a round glass (dusted in flour) to smooth it out and get it even.