Best Coconut Cheesecake Recipe

This Best Coconut Cheesecake is a rich, creamy dessert with a tropical twist! The smooth, velvety ch

Ingredients

For the Crust:

• 1 1/2 cups (150g) graha
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (40g) sweetened shredded cocoon

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla
• 1/2 tsp coconut extract (optional for a stronger coconut flavor)
• 1 cup (240ml
• 1/2 cup (120ml) coconut milk (full-fat for
• 3 large eggs, at room temperature
• 1 cup (90g) sweetened shredded coconut
• 1 t

For the Coconut Topping:

• 1/2 cup (120ml) heavy cream
• 1/2 cup (40g) sweetened shredded coconut, toasted
• 1 tbsp powdered sugar (optional)

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform p
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter
3. Press the mixture firmly into the bottom of the springform pan to form an even crust.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 3 minutes.
2. Add the granulated sugar and beat until well combined.
3. Mix in the vanilla extract, coconut extract (if using), and sour cream until smooth.
4. Slowly pour in the coconut milk and continue to beat until fully incorporated.
5. Add the eggs one at a time, mixing after each addition until just combined. Be careful not to overmix.
6. Gently fold in the shredded coconut and the flour (if using).
7. Pour the cheesecake batter onto the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

1. Bake the cheesecake at 325°F (160°C) for 55-65 minutes, or until
2. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps
3. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
4. Refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

4. Prepare the Coconut Topping

1. In a sm
2. In a small bowl, mix the toasted shredded coconut with the powdered sugar (if using).
3. Spread the coconut cream mixture over the top of the chilled cheesecake, then sprinkle the

5. Serve and Enjoy

1. Once the cheesecake is fully chilled and topped, remove the springform pan sides and transfer the cheesecake to a
2. Slice and serve this creamy, coconut-packed cheesecake with a tropical

Tips for Success

• For Toasted Coconut : To toast the coconut, spread it evenly on a baking
• Prevent Cracks : Bake your cheese
• Room Temperature Ingredients : Make sure your cream cheese, eggs, and sour

This Best Coconut Cheesecake is ev