Description
Creamy coconut cream cheesecake whispers tropical paradise with its luscious layers of silky filling and graham cracker crust. Rich coconut notes dance through each delectable slice, inviting you to savor a dreamy dessert that delights the senses.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 3 (8 ounces / 226 grams) blocks cream cheese, softened
- 1 cup sugar
- 3 eggs, beaten
- 7 ounces (207 milliliters) coconut milk
Crust:
- 1 envelope graham crackers, crushed
- ½ cup shredded sweetened coconut
- 6 tablespoons butter, melted
- 5 tablespoons sugar
Flavor Enhancers and Stabilizers:
- 1 tablespoon cornstarch
- ½ cup shredded sweetened coconut, finely diced in food processor
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ½ teaspoon salt
Topping:
- 1 tub whipped cream or homemade whipped cream
- ½ cup toasted coconut
Instructions
- Prepare the oven by heating to 350°F (175°C) and position a rack in the center.
- Craft the crust by blending graham cracker crumbs with sugar and shredded coconut until thoroughly combined.
- Incorporate melted butter into the dry mixture, stirring until the texture becomes uniform and slightly clumpy.
- Transfer the crust mixture into a greased 9-inch springform pan, firmly pressing to create an even, compact layer.
- Bake the crust for approximately 15 minutes, watching for a gentle golden edge. Remove and allow to cool.
- Reduce oven temperature to 325°F (163°C).
- Whip cream cheese using a hand mixer until achieving a silky, lump-free consistency.
- Introduce sugar, cornstarch, finely diced coconut, vanilla extract, coconut extract, and salt into the cream cheese. Blend thoroughly.
- Gently fold in beaten eggs, ensuring each addition is completely integrated before adding the next.
- Stream coconut milk into the mixture, mixing until the batter becomes smooth and homogeneous.
- Carefully pour the cheesecake filling over the prepared crust, spreading evenly.
- Create a water bath by placing the springform pan inside a larger roasting pan, then filling with water halfway up the springform’s sides.
- Bake for 1 hour and 15 minutes, looking for a slight wobble in the center indicating perfect doneness.
- Remove from oven and allow natural cooling at room temperature.
- Wrap the cheesecake in foil and refrigerate for a minimum of 8 hours to set completely.
- Before serving, generously top with whipped cream and sprinkle with toasted coconut.
- Slice and savor the decadent tropical-inspired dessert.
Notes
- Chill the cheesecake overnight for the best texture and flavor development, allowing the coconut and cream cheese to meld perfectly.
- Create a water bath by placing the springform pan in a larger roasting pan to ensure even baking and prevent cracks in the delicate cheesecake.
- Use room temperature ingredients, especially cream cheese and eggs, to achieve a smooth, lump-free cheesecake mixture that blends seamlessly.
- Toast coconut flakes before garnishing to enhance their nutty flavor and add a delightful crunch to the creamy dessert.
- Pat dry finely diced coconut before adding to the batter to prevent excess moisture from affecting the cheesecake’s consistency.
- Let the cheesecake come to room temperature for 15-20 minutes before serving to soften slightly and release maximum flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 590
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg