Coconut Cheesecake
Indulge in a delightful Coconut Cheesecake with a mesmerizing crust and creamy filling, perfect for dessert lovers.
Ingredients
Crust Ingredients
- 1.5 cups 1 1/2 cups of graham cracker crumbs crushed
- 0.5 cups 1/2 cup sugar
- 6 tablespoons 6 tablespoons of melted butter
Filling Ingredients
- 4 cups 4 cups of softened cream cheese
- 1 tablespoon 1 tablespoon of vanilla extract
- 1.25 cups 1 1/4 cups of sugar
- 4 large 4 large eggs
- 1 cup 1 cup of unsweetened coconut milk
- 0.25 cups 1/4 cup of sour cream
- 0.75 cups 3/4 cup of coconut cream canned
- 3 tablespoons 3 tablespoons of powdered sugar
- 0.5 cups 1/2 cup of softened cream cheese
- 0.5 cups 1/2 cup of toasted coconut flakes
Instructions
Preparation
- Preheat your oven to 180C/350F.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan to form the crust.
- In another mixing bowl, beat softened cream cheese for 3-4 minutes until smooth.
- Add vanilla extract and sugar to the cream cheese, beating until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in coconut milk and sour cream, blending until smooth.
Baking
- Pour the filling into the graham cracker crust and smooth the top.
- Bake in the preheated oven for approximately 90 minutes until golden.
Cooling and Serving
- Cool completely, then refrigerate for at least 4 hours before serving.
Notes
Customize with fruit toppings like berries or mango for added freshness. Can be frozen for up to a month. Toasting coconut flakes adds flavor but is optional.