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Tropical Coconut Cheesecake

Tropical Coconut Cheesecake


1 1/2 cups graham cracker crumbs

1/2 cup unsweetened shredded coconut

1/2 cup unsalted butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup coconut milk

1/4 cup all-purpose flour

1 cup sweetened shredded coconut, for topping

Whipped cream, for serving (optional)


Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.

In a medium bowl, combine graham cracker crumbs, unsweetened shredded coconut, and melted butter. Mix well until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.

Gradually add the granulated sugar and continue beating until well incorporated.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Reduce the mixer speed to low and gradually add the coconut milk, mixing just until combined.

Sift in the all-purpose flour and fold in with a rubber spatula until no flour streaks remain.

Pour the cream cheese mixture over the prepared crust in the springform pan.

Tap the pan gently on the counter to remove any air bubbles.

Bake for 50-60 minutes, or until the center is set and the top is lightly golden.

Remove from the oven and let cool in the pan on a wire rack for 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight until chilled and set.

Before serving, sprinkle the top with sweetened shredded coconut and, if desired, garnish with whipped cream.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes (including chilling time)

Kcal: 386 kcal per serving | Servings: 12 servings

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