Coconut Cheesecake
This creamy and rich Coconut Cheesecake is a delightful dessert that combines the tropical flavor of coconut with a smooth, velvety filling. Perfect for special occasions or a sweet treat to enjoy any day.
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 oven
- 1 refrigerator
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsweetened shredded coconut For the crust.
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar For the crust.
- 16 oz cream cheese, softened
- 1 cup granulated sugar For the filling.
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup coconut cream
- 1 cup unsweetened shredded coconut For the filling.
- 2 tablespoon all-purpose flour
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until the crumbs are well-coated and have a sandy consistency.
- Press the mixture firmly into the bottom of the springform pan to create an even crust. Bake in preheated oven for 10 minutes, then remove and let cool.
- In another bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add granulated sugar and continue mixing until well combined.
- Add vanilla extract and mix well. Then, add eggs one at a time, mixing on low speed after each addition to prevent overmixing.
- Pour in the coconut cream and shredded coconut, then add flour. Beat until smooth and fully combined.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to firm up as it cools.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if possible.
- Once chilled, carefully remove the springform pan and slice the cheesecake to serve.
Notes
For a stronger coconut flavor, you can use coconut extract in addition to the coconut cream. Serve with whipped cream and toasted coconut flakes on top for added texture and flavor. Store leftovers in the refrigerator for up to 5 days.