Coconut Cheesecake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Additional Time
10 hrs
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Total Time
11 hrs 30 mins
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Servings
12
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Course
Dessert
Coconut Cheesecake
Description
The Coconut Cheesecake starts with a crust made from graham cracker crumbs, flaked coconut, sugar, and melted butter pressed into a springform pan and baked briefly. The filling mixes cream cheese, sugar, full-fat coconut milk, eggs, vanilla and coconut extracts, flour, and a pinch of salt to achieve a balanced, creamy texture with a clear coconut flavor. Finely pulsed unsweetened coconut is folded in to enhance the coconut profile.
Baking in a water bath prevents cracking and creates a smooth surface and dense but tender middle. The recipe recommends wrapping the pan tightly in foil and placing it inside an oven bag for leak prevention. Checking at 40-45 minutes allows avoiding excessive browning by tenting with foil if needed. Once cooled and chilled, the cheesecake develops its full texture.
This dessert is typically served with homemade whipped cream or coconut whipped topping and finished with toasted coconut, adding textural contrast and a deeper toasted flavor. Its tropical coconut focus makes it a distinctive cheesecake variation suitable for special occasions or when coconut flavor is desired.
Although the water bath setup may seem intricate, an alternative method involves placing the springform pan inside a larger cake pan with boiling water around it to achieve similar results without foil and bags. Careful temperature management ensures the cheesecake does not brown excessively or crack during baking.
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup unsweetened coconut flaked
- 3 tablespoons granulated sugar
- 6 tablespoons butter melted, unsalted
For the filling:
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 1 cup granulated sugar
- ⅔ cup coconut milk I like the Thai Kitchen brand, unsweetened, full-fat
- 3 egg large
- 2 teaspoons vanilla extract pure
- 1 teaspoon coconut extract
- 3 tablespoons all-purpose flour
- Pinch salt
- 1 cup unsweetened coconut pulsed several times in a food processor, flaked
For serving:
- Whipped Cream homemade or coconut whipped topping
- coconut toasted
Instructions
- Preheat the oven to 350°F.
- Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional (see recipe notes below for more info on this process). Lightly spray the springform pan with nonstick cooking spray. Set aside.
- In a bowl, stir together the graham cracker crumbs, flaked coconut, and granulated sugar. Add the melted butter and stir to combine, making sure all of the graham cracker crumbs are moistened.
- Press the crust mixture into the bottom and ½-inch up the sides of the prepared springform pan. Bake for 8 minutes. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add in the coconut milk and mix until incorporated. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in vanilla, coconut extract, flour and salt and beat until fully incorporated and smooth. Stir in the coconut. Pour batter into the prepared crust.
- Place the springform pan into a roasting pan and pour boiling water into the roasting pan until it is halfway up the side of the springform pan. Bake for 65-70 minutes, until the edges appear to be set, but the center still has a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
Notes
- Wrap the springform pan tightly with heavy-duty foil to prevent leaks during the water bath baking.
- You can place the foil-wrapped springform pan into an oven bag to add an extra layer of leak protection.
- Alternatively, place the springform pan inside a larger cake pan and pour boiling water into the outer pan to form a water bath without foil and bags.
- Monitor the cheesecake around 40-45 minutes; if the top begins to brown, loosely tent with foil without touching the surface to prevent further browning.
User Reviews
Overall Rating
5
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