Description
This Ultimate Coconut Cheesecake combines a luscious, creamy filling with the tropical flavor of coconut, layered over a buttery graham cracker crust. Perfectly baked to a smooth, silky texture and topped with toasted shredded coconut for an irresistible finish, this cheesecake is an elegant dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
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 the oven to 325°F (163°C). Lightly grease a 9-inch springform pan to ensure the cheesecake does not stick during baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, ensuring there are no lumps.
- Add sugar and vanilla: Gradually add 1 cup granulated sugar and vanilla extract to the cream cheese, beating well to combine and create a smooth mixture.
- Incorporate eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing and incorporating excess air.
- Mix in remaining filling ingredients: Blend in the sour cream, coconut cream, shredded sweetened coconut, and all-purpose flour until the filling is smooth and fully incorporated.
- Fill the crust: Pour the prepared cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula to an even layer.
- Bake the cheesecake: Bake for 55-65 minutes or until the center is almost set but still slightly jiggly to the touch. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking and help it set gently.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to achieve the best texture and flavor.
- Finish with topping: Before serving, sprinkle toasted shredded coconut over the top of the cheesecake for added crunch and a burst of coconut flavor.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
- Letting the cheesecake cool in the oven with the door ajar helps prevent surface cracks.
- For cleaner slices, run a sharp knife under hot water, dry it, then slice the cheesecake between each cut.
- Make sure all ingredients are at room temperature before mixing to avoid lumps.
- Store leftovers covered in the refrigerator for up to 4 days.
