This Coconut Cheesecake is a luscious and creamy dessert with a tropical twist. Infused with coconut flavors, it combines a velvety filling with a buttery crust, perfect for any occasion.
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) coconut cream
- 1/2 cup (50g) shredded sweetened coconut
- 3 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1 cup (240ml) heavy cream, whipped
- 1/4 cup (20g) toasted coconut flakes
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan. Bake for 8-10 minutes, then let it cool.
- Make the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the coconut cream, shredded coconut, eggs, and vanilla extract. Mix until just combined, avoiding overmixing.
- Assemble and Bake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Place the pan on a baking sheet and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Add the Topping:
- Before serving, spread the whipped cream over the cheesecake and sprinkle with toasted coconut flakes for garnish.
- Serve and Enjoy:
- Slice and serve this tropical delight chilled.
Let me know if you’d like adjustments to the recipe! 😊