Name: Coconut Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 cups graham cracker crumbs -; 1/4 cup sweetened shredded coconut, finely chopped -; 3 tablespoons sugar -; 6 tablespoons butter, melted -; Filling: -; 3 blocks (8 ounces each) cream cheese, softened -; 1 cup sugar -; 3 large eggs, room temperature -; 1 cup coconut milk, chilled -; 1 teaspoon coconut extract -; 1 teaspoon vanilla extract -; 3/4 cup sweetened shredded coconut, finely chopped -; Topping: -; 3/4 cup heavy whipping cream -; 1/4 cup confectioners' sugar -; 1/2 teaspoon vanilla extract -; 1/4 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cheesecake

1. 2 cups graham cracker crumbs -

2. 1/4 cup sweetened shredded coconut, finely chopped -

3. 3 tablespoons sugar -

4. 6 tablespoons butter, melted -

5. Filling: -

6. 3 blocks (8 ounces each) cream cheese, softened -

7. 1 cup sugar -

8. 3 large eggs, room temperature -

9. 1 cup coconut milk, chilled -

10. 1 teaspoon coconut extract -

11. 1 teaspoon vanilla extract -

12. 3/4 cup sweetened shredded coconut, finely chopped -

13. Topping: -

14. 3/4 cup heavy whipping cream -

15. 1/4 cup confectioners' sugar -

16. 1/2 teaspoon vanilla extract -

17. 1/4 cup sweetened shredded coconut, toasted -

How to cook deliciously - Coconut Cheesecake

1. Stage

Preheat the oven to 350°F. In a large bowl, mix the graham cracker crumbs, finely chopped sweetened shredded coconut, sugar and melted butter until combined. Press the mixture into the bottom of a greased 9-inch springform pan, going about an inch up the sides. Editor's Tip: To prevent water from seeping into the cheesecake while it bakes, wrap the outside of the springform pan with three layers of heavy-duty aluminum foil and bring it up the sides.

2. Stage

Place the prepared crust on a baking sheet and bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool completely. Increase the oven temperature to 400°.

3. Stage

In a large bowl, beat the softened cream cheese on medium speed until smooth, about four to five minutes. Reduce the mixer speed to medium-low and add the sugar. Continue beating until fluffy. Add the eggs one at a time, beating well after each addition, about five minutes in total. Beat in the chilled coconut milk, coconut extract and vanilla extract until the mixture is smooth and fluffy, about one to two minutes. Gently fold in the finely chopped shredded coconut. Editor's Tip: Enhance the flavor of this coconut cheesecake even more by toasting the shredded coconut before adding to the crust and filling.

4. Stage

Pour the filling over the cooled crust. Place the springform pan in a larger baking pan and add about one inch of hot water to the larger pan to create a water bath. Bake for 15 minutes then reduce the oven temperature to 300°F and bake for an additional hour and 15 minutes, or until the cheesecake is just set.

5. Stage

Turn off the oven and open the door slightly. Let the cheesecake sit in the oven for 30 minutes. Remove from the oven and refrigerate overnight.

6. Stage

In a large bowl, whip the heavy cream until it starts to thicken. Add confectioners' sugar and vanilla extract, then continue beating until stiff peaks form.

7. Stage

Loosen the sides of the cheesecake using a knife and remove the springform rim. Pipe or decorate the whipped cream over the top of the cheesecake. Garnish with toasted shredded coconut before slicing and serving.