Triple Coconut Cheesecake
This is a coconut lover's dream...and it really should be called quadruple coconut cheesecake if you count the toasted coconut on top. This cocolicious dessert consists of a coconut crust, coconut cheesecake filling and coconut whipped cream!
1 1/4 cups graham cracker crumbs
5 tablespoons granulated sugar
heaping 1/2 cup shredded sweetened coconut
5 tablespoons unsalted butter, melted
coconut cheesecake filling
1 1/2 pounds (3 packages) cream cheese, softened (I leave mine out overnight!)
1 cup granulated sugar
0.50 ounces cornstarch
1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
1/4 teaspoon kosher salt
3 large eggs, lightly beaten
7 ounces coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)
1/2 teaspoon coconut extract (optional)
coconut whipped cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons coconut milk
1/4 teaspoon coconut extract (optional)
1/2 cup toasted coconut, for topping
Preheat the oven to 350 degrees F.
If you are worried that your springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.
In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.
Add the melted butter, and mix together until well blended.
Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.
Bake crust at 350 degrees F for 10-12 minutes, or until light golden brown.
Remove from oven and allow to cool.
Preheat the oven to 325 degrees F.
Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.
Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.
Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.
Add the coconut milk and extract, if using, and beat until combined.
Place the springform pan with the cooled coconut crust into a large roasting pan.
Pour the cheesecake filling into the springform pan.
Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.
Carefully remove the roasting pan from the oven (I make my fiance do this because he’s stronger than me!), and remove the springform pan.
Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.
You can toast the coconut in the oven or in a skillet!
If toasting in the oven, preheat the oven to 350 degrees F.
Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.
If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.
Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.
Remove from the heat and cool completely before using.
coconut whipped cream:
in the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.
Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.
Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.
Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.