Coconut Cheesecake – My Baking Habit

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

At this level, my neighbors and members of the family all know to be expecting me to turn up at their door on a horny common foundation with baked items.

Don’t get me unsuitable: my fast circle of relatives loves consuming the recipes I make, however there’s simplest such a lot we will be able to devour in every week.

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

So I suppose it’s a excellent factor that I will be able to’t get sufficient of riffing on my vanilla cheesecake recipe. In case you love cheesecake up to my neighbors and I do, you’ve come to the suitable position.

My wealthy coconut cheesecake recipe

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

Like in the event 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 height. There will have to be exact coconut in just about each element of the recipe.

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

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

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

You get a stupendous coconut taste in each and every chunk of this cheesecake. However don’t concern, it isn’t so robust that it tastes like sunscreen – it’s simply the correct amount for any person who loves coconut cakes.

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

The right way to make coconut cheesecake

In case you’ve by no means made a cheesecake sooner than, don’t be intimidated by way of the theory of creating this coconut cheesecake. I’ll stroll you via all the steps so you’ll be able to really feel assured making this recipe!

Substances you’ll want

The crust for this coconut cheesecake is a horny usual graham cracker crust with some flaked coconut added to it. You are going to want:

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

You’ll be able to purchase graham cracker crumbs on the retailer, however I most often simply pulse complete graham crackers in my mini meals processor. But when purchasing the crumbs is more uncomplicated for you, opt for it!

In case you simplest have sweetened coconut, simply remember that the crust might be a bit bit sweeter than in the event you use unsweetened coconut.

For the cheesecake filling, you are going to want:

• 4 8-ounce programs of room-temperature cream cheese
• 1 cup granulated sugar
• ⅔ cup unsweetened full-fat coconut milk 
• 3 massive 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, make certain your cream cheese is totally softened sooner than you get started making the filling. In case you disregard to set yours out forward of time, I’ve a couple of tips about softening cream cheese to lend a hand accelerate the method a bit of.

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

This recipe simplest makes use of 1 teaspoon of coconut extract. It’s sufficient to lend a hand spice up the coconut taste of the cheesecake with out making it style like sunscreen. In case you don’t have coconut extract, be happy to go away it out; simply remember that the coconut taste might be extra delicate.

Similar to with the crust, in the event you simplest have sweetened coconut, you’ll be able to use it. It’s going to make the filling sweeter, even though. In case you don’t need a sweeter filling, cut back the volume of granulated sugar by way of a few tablespoons.

Making this recipe

Earlier than you get started making this coconut cheesecake, get your pans waiting to your water tub.

You’ll be able to wrap the out of doors of your springform pan in foil, however right here’s my favourite strategy to do a water tub as an alternative: position a 9-inch springform pan inside an ordinary 10-inch cake pan. 

Now you’ll be able to position each cake pans in a roasting pan while you’re waiting to do your water tub. You’ll get all the advantages of baking cheesecake in a water tub with out the danger of leaks! 

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

For the crust, stir in combination the graham cracker crumbs, coconut, and sugar, then upload the melted butter and stir till all the crumbs are moistened.

Press the crumb aggregate into the ground and ½-inch up the edges of the springform pan. Bake the crust for 8 mins after which let it cool whilst you’re making the filling.

The use of a stand mixer fitted with the paddle attachment, beat the cream cheese till it’s clean. Upload the sugar and blend till blended, then upload the coconut milk and blend smartly.

Now upload the eggs one after the other. You’ll want to totally incorporate each and every egg sooner than including the following, scraping down the edges and backside of the bowl between each and every one.

In the end, upload the vanilla and coconut extracts, flour, and salt. Beat till clean, then stir within the coconut.

Pour the batter into the crust, then position 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 edges of the cake pan. Bake the cheesecake for 65-70 mins, till the perimeters are set however the middle nonetheless has a bit little bit of a jiggle to it.

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

After an hour, set the cheesecake on a cord rack to complete cooling, then relax for no less than 8 hours sooner than serving.

I love to serve my coconut cheesecake with coconut whipped topping or home made whipped cream and a bit of of toasted coconut.

Garage pointers

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

You’ll be able to additionally freeze coconut cheesecake for longer-term garage choice. 

Position 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 easiest taste.

While you’re waiting to revel in, thaw it at room temperature for a few hours or within the fridge in a single day.

You’ll be able to additionally freeze person slices by way of 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.

Continuously requested questions