Coconut Cheesecake
Indulge in the tropical decadence of Coconut Cheesecake, a creamy and luxurious dessert that combines the rich flavors of coconut milk and cream cheese for a truly unforgettable treat. This recipe features a buttery graham cracker crust as the perfect base, while the filling is infused with shredded coconut and a hint of vanilla for an irresistible tropical twist. Baked using a gentle water bath to achieve a smooth, crack-free surface, this cheesecake is chilled to perfection and optionally topped with whipped cream and toasted coconut flakes for extra flair. With its silky texture and delightful coconut aroma, this dessert is guaranteed to impress at any gathering or special occasion. Perfect for coconut lovers, this recipe is easy to follow and makes an elegant finale to any meal!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 240 ml coconut milk (canned, full fat)
- 200 grams granulated sugar (for filling)
- 4 eggs
- 2 teaspoons vanilla extract
- 80 grams unsweetened shredded coconut
- as desired whipped cream (optional for garnish)
- as desired toasted coconut flakes (optional for garnish)
Instructions
Preheat your oven to 160°C (325°F). Lightly grease a 9-inch (23 cm) springform pan, and line the bottom with parchment paper if desired for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press the mixture into the bottom of the prepared springform pan to form an even layer. Use the bottom of a glass or measuring cup to pack it firmly.
Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar (200 grams) together using a handheld or stand mixer until smooth and creamy, about 2 minutes.
Add the coconut milk and vanilla extract to the cream cheese mixture and blend until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition, just until combined. Be careful not to overmix, as this could introduce too much air into the batter.
Fold in the unsweetened shredded coconut gently using a spatula.
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in, and place the pan in a larger baking dish. Fill the larger dish with hot water, about halfway up the side of the springform pan, to create a water bath.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center still slightly jiggles when shaken.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This will help prevent cracks from forming.
Remove the cheesecake from the oven and water bath, and let it cool to room temperature on a wire rack.
Cover the cheesecake with plastic wrap or foil, and refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
When ready to serve, top with whipped cream and toasted coconut flakes for garnish, if desired. Carefully release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!
Nutrition Facts
Calories |
6408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.1 g | 618% | |
| Saturated Fat | 314.3 g | 1572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1730 mg | 577% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 461.3 g | 168% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 315.4 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 988 mg | 76% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
