Description
This Coconut Cheesecake offers a creamy, tropical twist on the classic dessert with a rich coconut cream filling and a graham cracker crust, topped with toasted shredded coconut for added texture and flavor.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup coconut cream
- 1/2 cup shredded sweetened coconut, plus extra for topping
- 2 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan to ensure the cheesecake does not stick.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake it for 10 minutes, then set aside to cool.
- Mix Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add 1 cup granulated sugar and the vanilla extract, beating well to combine thoroughly.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition just until combined to prevent overmixing.
- Add Remaining Filling Ingredients: Blend in the sour cream, coconut cream, shredded sweetened coconut, and all-purpose flour until the mixture is smooth and fully incorporated.
- Assemble and Bake: Pour the filling over the prepared crust in the springform pan. Smooth the surface with a spatula. Bake the cheesecake for 55-65 minutes until the center is almost set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking and help it cool gradually.
- Final Cooling and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to achieve the best texture and flavor.
- Serve: Before serving, sprinkle toasted shredded coconut over the top for added crunch and a burst of coconut flavor.
Notes
- Be sure to soften the cream cheese completely to ensure a smooth filling.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- Refrigerating overnight enhances the flavors and texture.
- To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
- Use a springform pan for easy removal of the cheesecake.
