Title: White Choc-Coconut Cheesecake Part 2 of 2
Categories: Dessert Chocolate Godiva
Yield: 12 Servings

Continued:

Make the filling:

Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F. Using two large pieces of heavy-duty aluminum foil, tightly wrap the outside of the pan.

In a medium saucepan combine the milk and the toasted coconut and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and cover. Steep the mixture for 30 minutes. Strain the coconut milk, pressing the solids to extract all of the liquid: you should have 3/4 cup of liquid.

In the 4 1/2-quart bowl of a heavy duty mixer using the paddle attachment, beat the cream cheese at low speed for 1 minute, until creamy. Gradually add the sugar in a steady stream and heat at medium speed until blended. Add the corn starch. Scrape down the side of the bowl and beat 30 seconds longer. At medium-low speed, one at a time, add the eggs, beating well after each addition. Gradually add the strained coconut milk and beat until blended. Beat in the vanilla and the rum.

Pour the filling into the prepared pan. Sprinkle the white chocolate chunks evenly over the filling. Sprinkle the prepared coconut topping over the center of the cheesecake, leaving a 1-inch plain border around the rim of the cheesecake. Place the cheesecake in a high-sided roasting pan on the lower rack of the oven. Pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan. Bake the cheese cake for 70 to 80 minutes, until the sides are puffy and the center quivers.

Leave the cheesecake in the pan in the oven and turn off the oven. Prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes.

Remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan. Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan. This will prevent the top of the cheesecake from cracking. Cool the cheesecake in the pan set on a wire rack. Refrigerate uncovered for at least 8 hours or overnight.

Garnish the cheesecake:

Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the pan. Unclamp and remove the side of the springform pan. Gently press the chocolate wafer crumbs onto the side of the cheesecake. Dust the top with confectioners' sugar and decorate with white chocolate curls, if desired

Slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan. Slide two long metal cake spatulas underneath the cheesecake and transfer to a serving plate.

Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.

Paige LaCava

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