White Chocolate Cheesecake Delight (Print Version)
# Ingredients:
→ White Cake
01 -
1/2 cup white chocolate, melted and slightly cooled
02 -
3/4 cup unsalted butter, softened
03 -
4 large eggs, room temperature
04 -
2 1/2 cups all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups granulated sugar
07 -
1/2 teaspoon salt
08 -
1 cup whole milk, room temperature
09 -
2 1/2 teaspoons baking powder
→ Cheesecake Center
10 -
2 large eggs
11 -
16 oz cream cheese, softened
12 -
1 teaspoon vanilla extract
13 -
1/2 cup granulated sugar
→ Coconut-Pecan Topping
14 -
1 cup chopped pecans
15 -
1 cup granulated sugar
16 -
1/2 cup unsalted butter, cubed
17 -
3 large egg yolks
18 -
1 teaspoon vanilla extract
19 -
1 1/2 cups shredded sweetened coconut
20 -
1 cup evaporated milk
# Instructions:
01 -
Heat your oven to 325°F (160°C). Line an 8-inch springform pan with parchment and grease it lightly. Beat together the softened cream cheese and sugar in a large bowl until smooth. Add the vanilla and eggs slowly, mixing just enough to combine. Pour the mixture into the pan. Bake for 40–45 minutes or until the middle barely jiggles. Let it cool to room temperature, then refrigerate for at least two hours to firm up.
02 -
Set your oven to 350°F (175°C). Dust and grease two 9-inch round pans. In a medium bowl, stir together the salt, flour, and baking powder. In a separate large bowl, cream the butter and sugar until light. Add the eggs one at a time, then pour in the vanilla and cooled white chocolate. Alternate adding the dry mixture and milk to the wet mixture. Stir gently until combined. Divide the batter into the two pans evenly. Bake for 25–30 minutes or until a toothpick pushed into the middle comes out clean. Rest them for 10 minutes in the pans, then let them cool completely on a wire rack.
03 -
On the stove, combine sugar, egg yolks, and evaporated milk in a saucepan over medium heat. Toss in the butter and stir constantly for about 10 minutes until it thickens up. Remove from the heat and stir in vanilla, pecans, and shredded coconut. Let it cool down completely before using.
04 -
Start by adding one cake layer to a serving plate. Remove the cheesecake from the pan carefully and place it on top of the first cake layer, trimming any edges if necessary. Lay the second cake layer on top of the cheesecake. Spread the coconut-pecan mixture evenly over the cake’s surface. Chill in the fridge for at least an hour before slicing.
# Notes:
01 -
Store in an airtight container in the fridge for up to 3 days.
02 -
You can make the cheesecake and topping a day ahead of time.
03 -
Mix it up with a drizzle of white chocolate or toasted coconut flakes!