White Chocolate Coconut Cheesecake

A light and relatively fluffy cheesecake with a hidden ingredient no one would ever guess!

Ingredients:

1 parsnip

1/2 cup milk
1/2 teaspoon salt

8 full graham cracker sheets

4 tablespoons butter

1 cup heavy cream

1 Lindt white chocolate coconut bar

2 tablespoons water

16 oz. neufchatel cheese

2-3 tablespoons coconut shavings

Peel and dice parsnip. Simmer in milk with salt about half an hour or until parsnip is soft. Cool slightly and puree in a food processor.

Melt butter and combine with graham crackers in food processor to form a moist crumble. Press into an 8" springform pan and bake at 350 degrees F for 8 minutes.

Melt white chocolate with water over the stove. Combine with parsnip puree.

Whip the cream with an electric mixer until fluffy with stiff peaks. In another bowl, mix chocolate/parsnip mixture with neufchatel cheese. Fold in the whipped cream.

Pour mixture into prepared pan with crust. Refrigerate overnight.