Easy Coconut Cheesecake Recipe
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Easy Coconut Cheesecake Recipe
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This easy coconut cheesecake recipe with coconut milk will give you a rich creamy decadent cheesecake texture that makes it the perfect dessert for any occasion.
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Ingredients
COCONUT CHEESECAKE CRUST
- 200 grams Graham crackers 1 3/4 cups
- 50 grams shredded coconut 1/2 cup
- 50 grams sugar 1/4 cup
- 20 grams unsalted butter 4 teaspoons, melted
- 2.5 grams salt 1/2 teaspoon
COCONUT CHEESECAKE FILLING
- 400 grams coconut milk 1 3/4 cups
- 900 grams cream cheese (4 cups), room temperature
- 300 grams eggs (or 6 large eggs), room temperature
- 3 limes juiced
- 300 grams sugar
- 1 cup shredded coconut ground
- 15 grams vanilla extract 1 tablespoon
- 5 grams salt 1 teaspoon
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Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), and set the rack to the middle position.
- Prepare the crust: Add the cookie crumbs, salt, sugar, and coconut into a food processor and blitz until fine crumb-like consistency. Place into a medium size bowl.
- Melt the butter in a microwave then combine it with the graham cracker crumb mixture and stir to combine.
- Press the crust mixture evenly into the bottom of a lightly greased 9-inch springform cheesecake pan using the back of a spoon.
- Place into the oven and bake for 15 minutes, or until the crust has a light golden brown colour.
- Remove the crust and allow it to cool on the side while you prepare the coconut cheesecake filling.
- Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
- Bring 3 liters of water to a boil, this will be used for the bain-marie.
- Add the coconut into the processor and pulse until fine in texture. Set aside.
- In a large bowl, combine the cream cheese and the sugar and beat with a hand mixer on medium-low speed until light and creamy. Then add the eggs one at a time beating in between additions.
- Make sure each egg has blended thoroughly into the mixture before adding the next egg and that the sides of the bowl are scraped.
- Pour in the coconut milk and mix to combine, then add the vanilla, coconut, and salt and beat until well incorporated.
- Cover the outer base of the springform cheesecake pan with aluminum foil to help avoid any leaks.
- Pour filling into the springform cheesecake pan over the prebaked crust and give a tap to remove any air bubbles.
- Place the pan into a large roasting pan, then carefully pour the hot water around the cake pan about 1/2 way high.
- Bake the cheesecake for one and a half hours.
- Once the cheesecake is baked, turn off the heat of the oven and leave the oven door ajar for 5 minutes. This will prevent the cheesecake from collapsing.
- Close the oven door again and allow your cheesecake to sit in the oven for an additional 20 minutes.
- Remove the cheesecake from the oven and allow it to cool down on a wire rack for 30 minutes.
- Cover the whole cheesecake with aluminum foil and refrigerate for a minimum of 4 hours or overnight for best results.
- It’s important to follow the cooling steps to ensure the cheesecake is properly set and that it will not break apart when removed from the springform pan.
- Remove the coconut cheesecake from the refrigerator, it should be firm, then run a knife around the sides.
- Unlatch the pan carefully lifting it over the top of the cheesecake.
- Slice and Serve.
- Enjoy!
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