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Coconut Cheesecake

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Coconut Cheesecake is a rich, creamy dessert with a buttery coconut graham cracker crust, silky coconut-flavored filling, fluffy whipped cream, and toasted coconut. It is an elegant make-ahead dessert for Easter, holidays, and special occasions.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sweetened shredded coconut
  • 32 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup full-fat canned coconut milk
  • 1/2 cup sour cream
  • 4 large eggs, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup toasted shredded or flaked coconut

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. If using a water bath, tightly wrap the outside of the pan with heavy-duty aluminum foil.
  2. Combine the graham cracker crumbs, granulated sugar, melted butter, and shredded coconut. Press the mixture firmly across the bottom and slightly up the sides of the prepared pan.
  3. Bake the crust for 8–10 minutes. Remove from the oven and let cool slightly, then reduce the oven temperature to 325°F (165°C).
  4. Beat the softened cream cheese on low to medium speed until completely smooth. Add the granulated sugar and mix just until combined, scraping down the bowl as needed.
  5. Mix in the coconut milk, sour cream, flour, vanilla extract, coconut extract, and salt on low speed until smooth.
  6. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Stop mixing as soon as the final egg is incorporated.
  7. Pour the filling over the cooled crust and smooth the top. Gently tap the pan on the work surface a couple of times to release large air bubbles.
  8. Place the wrapped springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the outside of the springform pan.
  9. Bake at 325°F (165°C) for 60–75 minutes, until the outer portion is set but the center still has a slight wobble.
  10. Turn off the oven, crack the door open, and leave the cheesecake inside for about 1 hour. Remove it from the water bath and let it cool to room temperature for about 1 additional hour.
  11. Cover the cooled cheesecake and refrigerate for at least 6 hours or preferably overnight.
  12. If the topping coconut is not already toasted, spread it on a baking sheet and toast briefly until lightly golden. Watch carefully to prevent burning and let it cool completely.
  13. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the chilled cheesecake and finish with toasted coconut before serving.

Notes

  • Use full-fat canned coconut milk rather than refrigerated coconut beverages. Stir it thoroughly before measuring because the coconut cream and liquid may separate.
  • Avoid overmixing after adding the eggs to reduce excess air and help prevent cracks.
  • A water bath and gradual cooling help the cheesecake bake evenly and reduce cracking.
  • For chocolate coconut cheesecake, drizzle with melted chocolate or add a thin chocolate ganache layer before the toasted coconut.
  • For lime coconut cheesecake, add fresh lime zest and a small amount of lime juice to the filling.
  • For almond coconut cheesecake, add a small amount of almond extract and garnish with toasted sliced almonds.
  • For the best texture and cleanest slices, prepare the cheesecake a day ahead and chill it overnight.
  • Keep the cheesecake refrigerated and consume within 4–5 days.
  • Freeze the cheesecake without whipped cream for up to 2–3 months. Thaw overnight in the refrigerator before decorating and serving.
  • Serve chilled or let individual slices stand at room temperature for 15–20 minutes for a softer texture.

Nutrition

Find it online: https://thefamilycooking.com/coconut-cheesecake/