Description
This Ultimate Coconut Cheesecake is a creamy, luscious dessert featuring a rich coconut-infused filling atop a buttery graham cracker crust. Perfectly baked to achieve a delicate, slightly jiggly center, this cheesecake is topped with toasted shredded coconut for an added crunch and a burst of tropical flavor. Ideal for special occasions or indulgent treats, it offers a harmonious balance of sweetness and coconut goodness that will delight any cheesecake lover.
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 your oven to 325°F (163°C) and lightly grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the springform pan to form an even crust. Bake the crust for 10 minutes to set, then set it aside to cool.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, making sure there are no lumps for a silky cheesecake texture.
- Add Sugar and Vanilla: Gradually blend in 1 cup granulated sugar and the vanilla extract, beating well to combine and enhance the flavor base of the cheesecake.
- Incorporate the Eggs: Add the eggs one at a time, mixing on low speed just until each one is fully incorporated to prevent overmixing which can cause cracking.
- Add Remaining Filling Ingredients: Fold in the sour cream, coconut cream, shredded coconut, and all-purpose flour, mixing until the batter is smooth and all ingredients are fully blended.
- Fill Pan and Bake: Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula for an even surface. Bake for 55-65 minutes until the center is almost set but still slightly jiggly, ensuring a creamy texture.
- Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling step helps prevent cracks on the surface of the cheesecake.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to firm up.
- Add Topping and Serve: Just before serving, sprinkle extra toasted shredded coconut over the top to add a delightful crunch and enhanced coconut flavor.
Notes
- Be careful not to overmix the batter once eggs are added to avoid incorporating too much air which can cause cracks during baking.
- Using a springform pan is crucial for easy removal of the cheesecake without damaging its structure.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that lead to cracking.
- For best results, refrigerate the cheesecake overnight to achieve optimal texture and flavor development.
- To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.