Include in Print View:

Coconut Cheesecake

Coconut Cheesecake recipe image
This Coconut Cheesecake is a decadent dessert that blends the tangy richness of cream cheese with the sweet, tropical aroma of coconut. The base features a buttery graham cracker crust mixed with toasted coconut for added crunch and flavor. The filling is luxuriously smooth, utilizing cream of coconut to deepen the tropical profile without overwhelming sweetness. It&# 226;ÂÂs perfect for summer gatherings, potlucks, or when you need to impress guests with a show-stopping finale. Chill it overnight for the best texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 767.7
Dietary: Gluten-free
Description
This Coconut Cheesecake is a decadent dessert that blends the tangy richness of cream cheese with the sweet, tropical aroma of coconut. The base features a buttery graham cracker crust mixed with toasted coconut for added crunch and flavor. The filling is luxuriously smooth, utilizing cream of coconut to deepen the tropical profile without overwhelming sweetness. It&# 226;ÂÂs perfect for summer gatherings, potlucks, or when you need to impress guests with a show-stopping finale. Chill it overnight for the best texture.
Ingredients
  • 1 1/2 cup Graham cracker crumbs
  • 3 cup Sweetened shredded coconut,
Directions
  1. 1
    Preheat oven to 325ðF (165ðC).
  2. 2
    Wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks.
  3. 3
    In a small bowl, mix graham cracker crumbs, 1 1/2 cups of the shredded coconut, melted butter, and 1 tablespoon of fresh lemon juice until the mixture resembles wet sand.
  4. 4
    Press the crust mixture firmly onto the bottom and about 1 inch up the sides of the prepared pan.
  5. 5
    In a large bowl, beat the room-temperature cream cheese and sugar until smooth and creamy, scraping down the sides as needed.
  6. 6
    Add eggs one at a time, beating well after each addition but being careful not to overmix to avoid incorporating too much air.
  7. 7
    Stir in the cream of coconut, whipped cream (or heavy cream), remaining 1 cup of shredded coconut, vanilla extract, and the juice of one lemon until just combined.
  8. 8
    Pour the filling over the crust in the prepared pan, smoothing the top if necessary.
  9. 9
    Bake for 1 hour 25 minutes, or until the edges are set but the center still jiggles slightly when shaken.
  10. 10
    Turn off the oven and crack the door open slightly; let the cheesecake cool in the oven for 1 hour.
  11. 11
    Remove from oven and transfer to a wire rack to cool completely to room temperature.
  12. 12
    Cover the cheesecake with plastic wrap and refrigerate overnight to firm up.
  13. 13
    Before serving, run a knife around the edge to loosen, remove the springform ring, and sprinkle the remaining coconut around the edge or top.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 767.7kcal
% Daily Value *
Total Fat 63.5g98%
Saturated Fat 49.7g249%
Cholesterol 43.2mg15%
Sodium 1243.8mg52%
Total Carbohydrate 28.3g10%
Dietary Fiber 11.5g46%
Sugars 12.2g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, cheesecake, dessert, graham cracker, cream cheese, tropical, baking, springform pan, make-ahead, party food, summer dessert, rich, creamy, lemon, vanilla, crust, filling, chilled, indulgent, classic
Read it online: https://www.chefs-mate.com/recipe/coconut-cheesecake/