Mmmm Smooth Creamy Coconut Cheesecake
Indulge in the luxurious decadence of our "Mmmm Smooth Creamy Coconut Cheesecake," a tropical-inspired dessert that’s guaranteed to impress. This recipe features a buttery graham cracker crust that perfectly complements the silky, coconut-infused cream cheese filling, enriched with coconut cream and sweetened shredded coconut for a double dose of tropical flavor. A delicate sour cream topping and optional toasted coconut flakes provide the perfect finishing touch, combining creamy and crunchy textures in every bite. With its straightforward preparation and stunning presentation, this cheesecake is ideal for special occasions or as a show-stopping treat for coconut lovers. Plus, it’s baked to perfection with tips to avoid cracking, ensuring a flawless, professional-quality dessert every time. Whether you're entertaining or simply treating yourself, this creamy coconut cheesecake is destined to become a crowd favorite!
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 120 ml coconut cream
- 60 grams shredded sweetened coconut
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 ml sour cream
- 30 grams powdered sugar
- 30 grams toasted coconut flakes (for topping, optional)
Directions
Step 1
Preheat your oven to 160°C (325°F) and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Step 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar (for crust) until the mixture resembles wet sand.
Step 3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or the bottom of a glass to compact it. Bake for 10 minutes, then let it cool completely.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar (for filling) together until smooth and creamy using an electric hand mixer or stand mixer.
Step 5
Add the coconut cream, shredded sweetened coconut, and vanilla extract to the cream cheese mixture. Beat until well incorporated.
Step 6
Add the eggs one at a time, beating on low speed after each addition. Do not overmix to avoid incorporating too much air.
Step 7
Pour the filling over the cooled crust and smooth the top with a spatula.
Step 8
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center has a slight jiggle.
Step 9
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour to prevent cracking.
Step 10
Afterward, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Step 11
Before serving, prepare the sour cream topping by whisking together sour cream and powdered sugar in a small bowl. Spread this mixture evenly over the top of the chilled cheesecake.
Step 12
If desired, sprinkle toasted coconut flakes on top for decoration.
Step 13
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy your smooth, creamy coconut cheesecake!
Nutrition Facts
| Serving size | (1733.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6347.4 |
| Total Fat 416.8g | 0% |
| Saturated Fat 259.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1556.4mg | 0% |
| Sodium 3784.0mg | 0% |
| Total Carbohydrate 595.8g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 454.1g | |
| Protein 85.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1062.4mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1569.8mg | 0% |
Source of Calories