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Coconut Cheesecake – My Baking Dependancy

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With a coconut graham cracker crust and wealthy and creamy filling, this coconut cheesecake is the perfect cheesecake for anybody who loves coconut.

Slice of coconut cheesecake next to a fork on a white plate.

At this level, my neighbors and relations all know to anticipate me to indicate up at their door on a fairly common foundation with baked items.

Don’t get me mistaken: my quick household loves consuming the recipes I make, however there’s solely a lot we are able to eat in per week.

I feel my neighbors get additional excited when it’s a cheesecake testing week. Whether or not it’s banana pudding cheesecake, caramel apple cheesecake, or this coconut cheesecake, they’re all joyful to take a slice or two off my palms. 

So I suppose it’s an excellent factor that I can’t get sufficient of riffing on my vanilla cheesecake recipe. In case you love cheesecake as a lot as my neighbors and I do, you’ve come to the correct place.

Overhead view of sliced coconut cheesecake garnished with whipped cream.

My wealthy coconut cheesecake recipe

I imagine that if a recipe says “coconut” within the identify, it must be FULL of coconut. 

Like when you’re going to make coconut cake or coconut cream pie, it shouldn’t simply be a white cake or vanilla pudding with some coconut in it or sprinkled on high. There must be precise coconut in practically each element of the recipe.

So in fact I approached this coconut cheesecake in the very same approach.

I began off with a graham cracker crust with added coconut. For the filling, I added coconut milk, flaked coconut, and a little bit of coconut extract.

And for serving, my favourite technique to end this magnificence is with a dollop of coconut whipped topping and a few toasted coconut.

You get a beautiful coconut taste in every chunk of this cheesecake. However don’t fear, it isn’t so sturdy that it tastes like sunscreen – it’s simply the correct quantity for anybody who loves coconut desserts.

In case you’re heading to any cookouts this summer time, add this to your listing of must-take desserts together with lime coconut cake, key lime pie bars, and pineapple fluff for your whole favourite tropical flavors.

Bite taken from a slice of coconut cheesecake on a white plate.

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Easy methods to make coconut cheesecake

In case you’ve by no means made a cheesecake earlier than, don’t be intimidated by the thought of creating this coconut cheesecake. I’ll stroll you thru the entire steps so you possibly can really feel assured making this recipe!

Substances you’ll want

The crust for this coconut cheesecake is a fairly commonplace graham cracker crust with some flaked coconut added to it. You will want:

  • 1 ¾ cups graham cracker crumbs
  • ½ cup flaked unsweetened coconut
  • 3 tablespoons granulated sugar
  • 6 tablespoons melted unsalted butter

You should purchase graham cracker crumbs on the retailer, however I sometimes simply pulse full graham crackers in my mini meals processor. But when shopping for the crumbs is less complicated for you, go for it!

In case you solely have sweetened coconut, simply remember that the crust will likely be slightly bit sweeter than when you use unsweetened coconut.

Coconut cheesecake ingredients arranged on a countertop.

For the cheesecake filling, you will want:

  • 4 8-ounce packages of room-temperature cream cheese
  • 1 cup granulated sugar
  • ⅔ cup unsweetened full-fat coconut milk 
  • 3 giant eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 1 cup flaked unsweetened coconut, pulsed a number of occasions in a meals processor

For the creamiest filling, be sure that your cream cheese is absolutely softened earlier than you begin making the filling. In case you neglect to set yours out forward of time, I’ve a couple of recommendations on softening cream cheese to assist velocity up the method a bit.

This filling makes use of coconut milk, coconut extract, and flaked coconut. Be sure to use the canned coconut milk; Thai Kitchen is my favourite model. Don’t use the cartoned stuff within the refrigerated part for this recipe.

This recipe solely makes use of 1 teaspoon of coconut extract. It’s sufficient to assist enhance the coconut taste of the cheesecake with out making it style like sunscreen. In case you don’t have coconut extract, be at liberty to go away it out; simply remember that the coconut taste will likely be extra refined.

Similar to with the crust, when you solely have sweetened coconut, you need to use it. It’ll make the filling sweeter, although. In case you don’t desire a sweeter filling, cut back the quantity of granulated sugar by a few tablespoons.

Recipe Tip

I wish to pulse the flaked coconut within the meals processor earlier than including it to the filling. This prevents you from having lengthy items of coconut within the cheesecake and provides the filling an total smoother texture.

Making this recipe

Earlier than you begin making this coconut cheesecake, get your pans prepared to your water bathtub.

You’ll be able to wrap the surface of your springform pan in foil, however right here’s my favourite technique to do a water bathtub as an alternative: place a 9-inch springform pan inside a daily 10-inch cake pan. 

Now you possibly can place each cake pans in a roasting pan if you’re able to do your water bathtub. You’ll get the entire advantages of baking cheesecake in a water bathtub with out the danger of leaks! 

Spray the within of the springform pan with nonstick spray and set it apart.

For the crust, stir collectively the graham cracker crumbs, coconut, and sugar, then add the melted butter and stir till the entire crumbs are moistened.

Press the crumb combination into the underside and ½-inch up the perimeters of the springform pan. Bake the crust for 8 minutes after which let it cool when you make the filling.

Utilizing a stand mixer fitted with the paddle attachment, beat the cream cheese till it’s easy. Add the sugar and blend till mixed, then add the coconut milk and blend nicely.

Now add the eggs one by one. Make sure that to totally incorporate every egg earlier than including the subsequent, scraping down the perimeters and backside of the bowl between every one.

Lastly, add the vanilla and coconut extracts, flour, and salt. Beat till easy, then stir within the coconut.

Pour the batter into the crust, then place the springform pan inside the cake pan. Set all of this inside the roasting pan.

Pour boiling water into the roasting pan till it comes midway up the perimeters of the cake pan. Bake the cheesecake for 65-70 minutes, till the perimeters are set however the heart nonetheless has slightly little bit of a jiggle to it.

As soon as the cheesecake is completed baking, flip off the oven and crack the door open. Go away the coconut cheesecake within the oven for 1 hour.

After an hour, set the cheesecake on a wire rack to complete cooling, then chill for no less than 8 hours earlier than serving.

Baked and chilled coconut cheesecake in a springform pan.

I wish to serve my coconut cheesecake with coconut whipped topping or selfmade whipped cream and a little bit of toasted coconut.

Storage suggestions

Coconut cheesecake will preserve within the fridge for as much as 3 days. Wait to garnish it till simply earlier than serving in order that your garnishes keep fairly and contemporary.

It’s also possible to freeze coconut cheesecake for longer-term storage possibility. 

Place the cooled cheesecake on a cardboard spherical and canopy it tightly with plastic wrap. Then wrap it in a layer of foil and freeze it for as much as 1 month for finest taste.

While you’re able to get pleasure from, thaw it at room temperature for a few hours or within the fridge in a single day.

It’s also possible to freeze particular person slices by wrapping them in plastic wrap and a layer of foil and storing them in a zip-top freezer bag for as much as a month.

Cake server lifting a slice of coconut cheesecake from a cake plate holding the rest of the cheesecake.

Steadily requested questions

I solely have sweetened flaked coconut. Will that work?

Sure. In case you don’t have unsweetened coconut out there, you possibly can swap in sweetened coconut. Needless to say it is going to make the cheesecake slightly bit sweeter, so cut back the sugar within the filling by a few tablespoons to counteract this if you’d like.

What sort of coconut milk ought to I exploit on this cheesecake?

You need to use canned, unsweetened coconut milk on this recipe. I additionally advocate utilizing full-fat (not “lite”) coconut milk.

Thai Kitchen is the model I sometimes use and like. You will discover it within the worldwide meals part of most grocery shops.

Do NOT use the ready-to-drink coconut milk that is available in a carton within the refrigerated part of your retailer. Save that to your morning espresso as an alternative. 

I don’t have a stand mixer, can I nonetheless make this recipe?

Sure! You need to use an electrical hand mixer and a big mixing bowl, too. 

In case you don’t have a hand mixer both, you can also make the coconut filling in a giant meals processor. The truth is, generally I do that as an alternative of utilizing my stand mixer just because it’s so fast and straightforward.

Front view of a slice of coconut cheesecake on a white plate.
  • Preheat the oven to 350°F.

  • Tightly wrap a 9-inch springform pan in heavy responsibility foil. This step prevents leaks when utilizing a water bathtub. I additionally take the additional step by inserting the foil wrapped spring type pan inside an oven bag whereas baking, however that is optionally available (see recipe notes beneath for more information on this course of). Flippantly spray the springform pan with nonstick cooking spray. Put aside.

  • In a bowl, stir collectively the graham cracker crumbs, flaked coconut, and granulated sugar. Add the melted butter and stir to mix, ensuring the entire graham cracker crumbs are moistened.

  • Press the crust combination into the underside and ½-inch up the perimeters of the ready springform pan. Bake for 8 minutes. Put aside to chill.

  • Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese till easy. Add sugar and blend till mixed. Add within the coconut milk and blend till integrated. Add eggs, one by one, absolutely incorporating every earlier than including the subsequent. Make sure that to scrape down the bowl in between every egg. Add in vanilla, coconut extract, flour and salt and beat till absolutely integrated and easy. Stir within the coconut. Pour batter into the ready crust.

  • Place the springform pan right into a roasting pan and pour boiling water into the roasting pan till it’s midway up the facet of the springform pan. Bake for 65-70 minutes, till the perimeters look like set, however the heart nonetheless has a slight jiggle to it. At this level, flip off the oven, however go away the door cracked and permit the cheesecake to relaxation within the cooling oven for one hour.

  • After one hour has handed, fastidiously take away the cheesecake from the water bathtub and place on a cooling rack to chill fully. As soon as the cheesecake is totally cooled, place it into the fridge for no less than 8 hours.

Don’t be intimidated by the water bathtub course of. I’ve a submit that walks you thru baking a cheesecake in a water bathtub. You’ll be able to skip the foil and oven bag for the water bathtub by inserting your 9-inch springform pan right into a 10-inch cake pan. Set this whole factor into the roasting pan, then add the boiling water into the roasting pan, exterior of the 10-inch pan. This can nonetheless let the water bathtub do its job with out the hazard of any leaks.
Chances are you’ll need to verify the cheesecake round 40-45 minutes. If the highest is getting golden at this level and also you don’t need it to brown any extra, very loosely tent a bit of foil excessive of the pan. Make sure that it’s tented so the foil doesn’t keep on with the highest of the cheesecake. This can forestall additional browning whereas the cheesecake finishes baking.

Serving: 1slice, Energy: 563kcal, Carbohydrates: 38g, Protein: 8g, Fats: 44g, Saturated Fats: 28g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Trans Fats: 0.2g, Ldl cholesterol: 132mg, Sodium: 340mg, Potassium: 228mg, Fiber: 2g, Sugar: 26g, Vitamin A: 1250IU, Vitamin C: 0.3mg, Calcium: 96mg, Iron: 2mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.



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