White Chocolate Cheesecake with Graham-Coconut Crust

Cheesecake (tart) with white chocolate, macadamia and coconut. Pure heaven.

White Chocolate Cheesecake

with Graham-Coconut Crust

This is a recipe I came up with on the fly

Crust:
1  1/2 cup graham cracker crumbs
2/3 cup toasted coconut (loose measure, not packed)
1 Tb sugar
1/4 cup butter, melted
2 tb coconut oil (or enough to moisten crumbs)

Filling:
1 8oz bar of Cream Cheese
2 eggs
1/3 cup sugar
1 ts Vanilla
50g white chocolate, melted (2oz)

Topping:
1 bar Ritter Sport White Chocolate with macadamia (or 50gm white chocolate and a handful of toasted macadamia nuts, coarsely chopped)
1 Tb sour cream
1 Tb sugar

Method:
Crust – Combine graham cracker crumbs, toasted coconut and sugar in a bowl. Mix melted butter and coconut oil, then add to the crumbs. Stir until well combined. Pack evenly into a tart or pie pan, forming up the sides, as well. Put into the freezer to harden.

Filling – Preheat oven to 350°F (175°C). In a glass or ceramic bowl, melt the white chocolate and cream cheese together (i use a microwave set on medium for about 1 minute). Heat until just warm enough to melt together, not too hot. Mix until all the white chocolate is incorporated into the cheese. Add the sugar and vanilla; mix well. Add the eggs and mix until uniform. Pour into the chilled crust. Bake immediately at 350°F (175°C) for about 35-min or until center is almost firm but slightly jiggly. Cool to lukewarm before adding topping.

Topping – Coarsely chop up the Ritter Sport bar.  Melt the bar, add sour cream and sugar;  stir well. While still warm and pie/tart is lukewarm, pour topping over the distribute the nuts evenly. Place into fridge and chill completely before serving.

Cheesecake – this is nice in a tart or std pie pan.