Description
Sinful Tropical Coconut Cheesecake whisks creamy indulgence into a paradise of flavors. Silky coconut layers and graham cracker crust promise a delightful escape that beckons you to savor each luxurious tropical-inspired bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup sugar
- 1/2 cup (113 grams / 4 ounces) melted butter
Cheesecake Filling Ingredients:
- 3 (8 ounces / 226 grams) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 cup sour cream
- 1/2 cup (120 milliliters) coconut milk (full-fat)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
Topping Ingredient:
- 1/2 cup shredded coconut (sweetened)
Instructions
- Preheat the oven to 325F (160C), creating the ideal environment for a perfectly textured cheesecake.
- Craft the crust by blending graham cracker crumbs, shredded coconut, sugar, and melted butter into a cohesive mixture. Press firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer. Bake for 10 minutes to set the foundation, then allow to cool completely.
- Create the luscious filling by whipping softened cream cheese with sugar until silky smooth. Incorporate sour cream, vanilla extract, coconut extract, and coconut milk, blending until fully integrated.
- Gently introduce eggs one at a time, thoroughly mixing after each addition to maintain a velvety consistency. Delicately fold in shredded coconut, distributing evenly throughout the mixture.
- Transfer the filling into the cooled crust, using a spatula to achieve a perfectly level surface.
- Bake for 55-65 minutes, watching for set edges and a subtle jiggle in the center. Once baking completes, turn off the oven and leave the cheesecake inside with the door slightly open for one hour, allowing gradual cooling.
- Refrigerate for a minimum of 4 hours or preferably overnight, enabling the cheesecake to firm up and develop its full flavor profile before serving.
Notes
- Toasting coconut beforehand intensifies its nutty flavor and adds a delightful crunch to the crust and filling.
- For a lighter texture, separate egg whites and beat them before folding into the cheesecake mixture for an airier result.
- Prevent cracks by using room temperature ingredients and avoiding overmixing, which can incorporate too much air into the batter.
- Dairy-free option: Substitute cream cheese with cashew-based cream cheese and coconut yogurt for a vegan-friendly version that maintains the tropical essence.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404
- Sugar: 27 g
- Sodium: 370 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 108 mg