Coconut Cream Cheesecake

Slightly adapted from Tornadoughalli

 

Crust:

1 envelope graham crackers, broken

5 tablespoons sugar

1/2 cup shredded sweetened coconut

6 tablespoons butter, cut into cubes

Cheesecake:

3 (8-oz) blocks cream cheese, softened

1 cup sugar

1 tablespoon cornstarch

½ cup shredded sweetened coconut

1 teaspoon vanilla extract

½ teaspoon coconut extract

½ teaspoon salt

3 large eggs, beaten

7 ounces coconut milk

Topping:

1 cup heavy cream, whipped

1/2 cup toasted coconut

 

Preheat oven to 350°F. Spray a 9” springform pan with Pam; set aside. (If you have any fears that your pan may not be watertight, wrap foil around the edges.

 

In the work bowl of a food processor place graham cracker crumbs, sugar, coconut, and butter; pulse until combined.

Press into prepared pan (I use a tart tamper. If you don’t have one, you MUST get one, click here) and bake for 15 minutes. Remove and set aside while you prepare the rest of the cake.

Lower oven temp to 325°F.

In a large mixing bowl beat cream cheese until smooth. Add sugar, cornstarch, coconut, extracts, and salt, and mix until incorporated. Slowly add eggs, mixing well after each addition. Add coconut milk and beat to combine.

Pour into prepared pan and place inside a roasting pan. Fill halfway with water so it’s up the sides of your pan.

Bake for 1 hour and 15 minutes or until center is slightly jiggly.

Remove from oven and allow to cool to room temperature before wrapping in foil and chilling for 8 hours to overnight.

Once chilled spread whipped cream over top of cheesecake reserving some for piping if desired. Sprinkle with toasted coconut and serve.

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