White Chocolate Coconut Cranberry Cheesecake – Easy No-Bake Holiday Treat
Servings: 12 servings
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Ingredients:
Cranberry Sauce:
10 oz (300g) cranberries, fresh or frozen
1/4 cup (50g) sugar
juice of an orange
Zest of a large orange
For the Crust:
6 oz (180g) digestive biscuits or graham crackers
1/3 cup (30g) unsweetened shredded coconut
2 tbsp (30g) sugar
6 tbsp (80g) unsalted butter, melted
Coconut White Chocolate Cream Cheese Filling:
7 oz (200g) white chocolate, small pieces
1/4 cup (60g) coconut milk
1 ⅓ pound (600g) cream cheese, room temperature
3 tbsp (24g) powdered sugar
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1/2 cup (40g) unsweetened shredded coconut
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
For Decorations:
sugar-coated red currants or cranberries
sugar-coated rosemary sprigs
star anise
dry orange slices
coconut truffles
unsweetened shredded coconut
Directions:
Place cranberries, sugar, orange juice, and orange zest into a saucepan and boil while stirring constantly.
Simmer for about 5-10 minutes or until thickened.
Set aside to cool until ready to use.
Line the bottom of an 8–9 inch (20–23 cm) round springform pan with parchment paper, and line the sides with an acetate sheet.
Place the crackers/digestive biscuits and shredded coconut into the bowl of a food processor and crush until crumbs form.
Add melted butter and sugar and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Refrigerate until the filling is prepared.
Place white chocolate and coconut milk into a heatproof bowl.
Place over a pan with simmering water.
Melt over low heat. Let cool to room temperature.
Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl, mix cream cheese until smooth.
Add powdered sugar and vanilla extract and mix to combine.
Mix in melted chocolate.
Dissolve gelatin over low heat.
Temper the gelatin to prevent clumps. Add 1–2 tablespoons of the cream cheese mixture into the warm, melted gelatin.
Mix to combine.
Then pour this tempered gelatin into the full bowl of cream cheese mixture.
Mix to combine.
Add the chilled whipping cream.
Continue mixing until stiff peaks form.
Fold in the shredded coconut.
Spread one-third of the cream cheese filling evenly over the chilled crust.
Spoon half of the cranberry orange sauce over the surface.
Use a skewer, toothpick, or knife to create gentle swirls.
Carefully spread another third of the cream cheese filling on top.
Continue by adding the remaining cranberry sauce and swirling again.
Finish with the last third of the cream cheese filling.
Smooth the top with an offset spatula.
Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.
Decorate the cake with sugar-coated cranberries or red currants, sugar-coated rosemary sprigs, coconut truffles, dry orange slices, and anise stars. Enjoy!
Notes:
To make the sugar-coated rosemary sprigs and red currants, simply spray them lightly with oil, then roll in sugar and shredded coconut until evenly coated.
Nutritional Facts:
Serving: 1 serving out of 12Calories: 465kcalCarbohydrates: 35.53gProtein: 7.37gFat: 34.04gSaturated Fat: 21.48gTrans Fat: 0.03gCholesterol: 69mgSodium: 345mgPotassium: 239mgFiber: 3.8gSugar: 22.04gVitamin A: 798IUVitamin C: 4.9mgCalcium: 88mgIron: 1.53mg
Recipe courtesy of Home Cooking Adventure.com
