Delectable Dishes

Hey everyone! I'm Ashley and I love cooking, obviously. I try to cook new recipes as often as I can, but certainly not as often as I wish I could! When I'm not cooking my time is occupied by studying for my Business degree, spending time with my lovely boyfriend, and of course working. I'm hoping that having a food blog will help motivate me to start cooking more!

Saturday, July 31, 2010,9:51 AM

White Chocolate Coconut Mascarpone Cheesecake

This is my ultimate cheesecake. All of my favorite flavors are packed into one slice of heaven. The crunchy toasted coconut on top paired with the fluffy creamy cheesecake filling is absolutely perfect. I decided to make this when I got a strange craving for cheesecake, and then a craving for magic bars, but only the part with sweetened condensed milk and coconut. Yeah, don't ask. All you need to know is that this is one magnificent cheesecake.

White Chocolate Coconut Cheesecake

Crust
1 & 3/4 Cups Graham Cracker Crumbs
1 Tablespoon White Sugar
2 Tablespoons Brown Sugar
5 Tablespoons Melted Butter

Filling
12 oz. White Chocolate (I used Ghirardelli)
2 (8 oz.) Packages Cream Cheese - Room Temp
2 (8 oz.) Packages Mascarpone Cheese - Room Temp
1/2 Cup + 2 Tablespoons White Sugar
4 Large Eggs
2 Large Egg Yolks
2 Tablespoons All-Purpose Flour
1 Tablespoon Vanilla

Topping
1 Can Sweetened Condensed Milk
1-2 Cups White Chocolate Chips (I used Ghirardelli)
1-2 Cups Sweetened Shredded Coconut

1) Preheat oven to 350 degrees. Make sure your spring form pan is wrapped up tightly in tin foil. Personally, using spring form pans stress me out because I get so paranoid about water leaking in, so I probably go overboard in tin foil!
2) Mix all of the ingredients together for the crust. Press it into the bottom and up the sides of a spring form pan. Bake for 10 minutes.
3) Melt the white chocolate in a double boiler.
4) Beat the cream cheese and mascarpone cheese until fluffy. Mix in the sugar. Beat in eggs, one at a time. Mix in the flour and vanilla. Drizzle in the white chocolate while mixing. If you don't have a kitchen aid you might have to have someone pour it in while you mix it.
5) Pour the mixture on top of the crust. Place spring form pan into another pan that is large enough to fit it, but also tall enough to hold some water. Place the whole thing in the oven before putting the water around it. Once it's in the oven just take a few glass fulls of water and pour it in the pan outside of the cheesecake.
6) Bake for 1 hour, then turn the oven off and leave it in there for 30 minutes.
7) After it has rested in the oven, pour the condensed milk over the top and place under the broiler. It wont take more than a few minutes to start getting very very lightly golden. You must watch it or it will burn!
8) When the condensed milk starts getting light brown on top take it out and sprinkle the coconut and white chocolate chips over the top. Put it back under the broiler, and again, keep an eye on it! Coconut burns FAST! It should only take a minute or so to toast it.
9) Let it rest for several hours or overnight in the refrigerator.

It sounds like a lot to do, but it's actually pretty easy! The hardest part, besides waiting to eat it, is making sure you don't burn the topping. It's all very worth it, trust me!

If you don't like mascarpone cheese, or don't want to spend the money on it, you can just use 4 packages of cream cheese and it'd be fine!

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