Description
This Ultimate Coconut Cheesecake features a creamy, smooth filling made with cream cheese, coconut cream, and shredded coconut atop a buttery graham cracker crust. Baked to perfection and cooled slowly to prevent cracking, it offers a rich coconut flavor with a velvety texture, perfect for dessert lovers looking for a tropical twist on classic cheesecake.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the 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 your oven to 325°F (163°C) and lightly grease a 9-inch springform pan for easy removal of the cheesecake after baking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to ensure a lump-free filling.
- Add Sugar and Vanilla: Gradually beat in 1 cup of granulated sugar and vanilla extract until well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition to prevent overmixing and maintain a silky texture.
- Mix in Remaining Ingredients: Blend in the sour cream, coconut cream, shredded coconut, and all-purpose flour until the mixture is smooth and fully incorporated.
- Fill Pan and Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface. Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
- Cool Slowly: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to allow gradual cooling, which helps prevent cracking.
- Final Cooling and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set properly and deepen the flavors.
- Add Topping and Serve: Before serving, sprinkle toasted shredded coconut over the top of the cheesecake for added texture and coconut flavor.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for better mixing.
- Slow cooling helps prevent cracks on the cheesecake surface.
- To toast shredded coconut, place it in a dry skillet over medium heat and stir frequently until golden brown.
- This cheesecake can be stored refrigerated for up to 4 days.
