Tropical Coconut Dream Cheesecake 🍰
Tropical Coconut Dream Cheesecake 🍰
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time) | Kcal: 450 kcal per serving | Servings: 10 servings
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 cup sweetened shredded coconut
1/2 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 oz cornstarch (or 2 tbsp)
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, lightly beaten
1/2 cup coconut milk
1 teaspoon coconut extract (optional)
Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon coconut extract (optional)
1/2 cup toasted coconut flakes, for garnish
Directions:
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, shredded coconut, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, cornstarch, vanilla extract, and salt, mixing until well combined.
Add the lightly beaten eggs one at a time, mixing well after each addition. Stir in the coconut milk and coconut extract until smooth.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to create a water bath around the springform pan, ensuring that the water level reaches halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours or overnight until fully chilled.
Before serving, prepare the topping. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Gradually add the confectioners' sugar, coconut milk, and coconut extract, beating until stiff peaks form.
Spread the whipped cream topping over the chilled cheesecake. Sprinkle with toasted coconut flakes. Slice and serve chilled.
