{"id":343709,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/coconut-white-chocolate-cheesecake\/"},"modified":"2022-04-24T19:40:21","modified_gmt":"2022-04-25T00:40:21","slug":"coconut-white-chocolate-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/coconut-white-chocolate-cheesecake\/","title":{"rendered":"Coconut-White Chocolate Cheesecake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Friends have suggested over and over that I submit this creation to a magazine because it’s so good. For the best texture, make sure not to overmix the batter. \u2014Jamie Harris, Danville, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":343713,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306910,305953,304173,304423,307148,304328,306936,304288,305487,304430,304338,304515,304433,307104,303966,304408,304368,306848,304348,304268,304455,304558,324623,303995,304150,304468,304258],"categories-v2":[308500,310461,309438,309906,311660,309455,308821,310195,308988,308984,308481,309934,259620,310796,308830,308992,308880,308833,310155,308495,308813,308745,309603,309000,259483,308860,308910,309177,308539,309434,308875,309599],"coauthors":[305],"recommended_recipes":[{"post_title":"Chocolate Cheesecake","post_link":"\/recipes\/chocolate-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chocolate-Cheesecake_EXPS_TOHD24_15807_SheriSilver_1.jpg"},{"post_title":"Lemony White Chocolate 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Cheesecake","post_link":"\/recipes\/chocolate-raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Raspberry-Cheesecake_exps42069_TH1789927D85B_RMS.jpg"},{"post_title":"Chocolate-Glazed Coconut Almond Cheesecake","post_link":"\/recipes\/chocolate-glazed-coconut-almond-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Glazed-Coconut-Almond-Cheesecake_exps146939_TH2379797A11_14_2bC_RMS.jpg"},{"post_title":"Chocolate Peanut Butter Cheesecake","post_link":"\/recipes\/chocolate-peanut-butter-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Peanut-Butter-Cheesecake_EXPS_CMZ18_23450_C10_31_1b.jpg"},{"post_title":"Lime Coconut Cheesecake","post_link":"\/recipes\/lime-coconut-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lime-Coconut-Cheesecake_exps18689_CM2406672D09_30_2bC_RMS.jpg"},{"post_title":"White Chocolate-Raspberry Mousse Cheesecake","post_link":"\/recipes\/white-chocolate-raspberry-mousse-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chocolate-Raspberry-Mousse-Cheesecake_exps125883_THCA2449046B01_20_2bC_RMS.jpg"},{"post_title":"Coconut Blueberry Cake","post_link":"\/recipes\/coconut-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23237_TH10524D41B.jpg"},{"post_title":"Chocolate-Covered White Cheesecake","post_link":"\/recipes\/chocolate-covered-white-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4663_CT0847C9.jpg"},{"post_title":"Chocolate Pecan Cheesecake","post_link":"\/recipes\/chocolate-pecan-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38211_SD1785598D54.jpg"},{"post_title":"Chocolate Banana Cheesecake","post_link":"\/recipes\/chocolate-banana-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Coconut-Topped Oatmeal Cake","post_link":"\/recipes\/coconut-topped-oatmeal-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Coconut-White-Chocolate-Cheesecake_exps130868_TH143191D11_19_7bC_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/coconut-white-chocolate-cheesecake\/","name":"Coconut-White Chocolate Cheesecake","datePublished":"2018-01-01","dateModified":"2022-04-24","prepTime":"PT40M","cookTime":"PT60M","totalTime":"PT01H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Coconut-White-Chocolate-Cheesecake_exps130868_TH143191D11_19_7bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois","recipeIngredient":["1-1\/2 cups graham cracker crumbs","6 tablespoons butter, melted","5 packages (8 ounces each) cream cheese, softened","1 cup sugar","1-1\/2 cups white baking chips, melted and cooled","3\/4 cup coconut milk","2 teaspoons coconut extract","1 teaspoon vanilla extract","4 large eggs, lightly beaten","3\/4 cup sweetened shredded coconut, toasted, divided"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan."},{"@type":"HowToStep","text":"In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1\/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan."},{"@type":"HowToStep","text":"Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled."},{"@type":"HowToStep","text":"Remove rim from pan. Serve cheesecake topped with remaining coconut."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 517 calories","fatContent":"40g fat (25g saturated fat)","cholesterolContent":"144mg cholesterol","sodiumContent":"332mg sodium","carbohydrateContent":"32g carbohydrate (26g sugars","fiberContent":"1g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.875,"reviewCount":8,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Is This The Creamiest Cheesecake Ever?","description":"Is this the creamiest cheesecake ever? You'd better make it yourself in the interest of research","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/LgzXhY9U\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/LgzXhY9U-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Treasure13"},"reviewBody":"Best cheesecake recipe I have found to date. I do not like coconut, and I loved this cheesecake! The recipe is also a great base for variations. I have substituted the coconut extract with different extracts. I recently used strawberry extract and about 1\/3 C. blended strawberries in place of the original recipe's coconut extract and shredded coconut ingredients.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"This cheesecake is excellent! I am a big cheesecake fan, and this one is wonderful to make and eat. I like to sprinkle some chopped macadamia nuts on top for a nice additional crunch and added tropical flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Appy_Girl"},"reviewBody":"Made this for Easter and everyone really enjoyed it. I cut it into small squares and add some additional toasted coconut to the top of each square and speared each one with a small appetizer fork. Great presentation. I did have to up the oven temp to 350 as mine went over the hour and 15 minute mark but was still giggly in the center. Next time I will try using a slightly larger spring form pan. The taste was rich and not overly sweet.Taste Recipes Volunteer Field Editor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nichaphat"},"reviewBody":"This cake was great. Everyone who tried it loved it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sarit"},"reviewBody":"Made this for Thanksgiving. It was a HUGE hit! Everyone went in for seconds, and thirds (some even more lol) I divided some into cupcakes and cut my baking down. Everyone loves personL cheesecakes, so its a great option.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"starsfan"},"reviewBody":"This was fantastic! Creamy and not overly rich. It will definitely go into my recipe box and make another appearance at our dessert table","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kjlovell42"},"reviewBody":"This was fabulous! I haven't really made a cheesecake from scratch before, so I wasn't sure I was doing it right, but it turned out perfect. I served it for Easter, and my brother said it was the best he's ever had -- even better than Cheesecake Factory! I had purchased some raspberry pie filling in case it needed something more, but it was perfect as is. Thanks for this one!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"faydza"},"reviewBody":"My first attempt at a cheesecake. It was really easy to make and came out divine .Huge hit saved to my box .Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Is This The Creamiest Cheesecake Ever?","description":"Is this the creamiest cheesecake ever? 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Test Kitchen Tips<\/b>\r\n

  • Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.<\/li>\r\n
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