Coconut Cheesecake is an ideal treat for coconut enthusiasts, featuring a luscious, creamy filling infused with coconut flavor and crowned with toasted coconut.
This delightful twist on a classic dessert promises to whisk your taste buds away to a sun-soaked beach. Combining the indulgent creaminess of traditional cheesecake with the exotic essence of coconut, it’s crowned with a satisfyingly crunchy layer of toasted coconut flakes. Whether it’s for a lavish celebration or a spontaneous island craving, this Coconut Cheesecake exudes elegance yet simplicity.
The charm of this Coconut Cheesecake recipe lies in its straightforwardness. Beginning with a Graham Cracker Crust infused with coconut oil for a hint of tropical flair, the cheesecake filling receives an extra touch of sweetness and silkiness from sweetened condensed milk. To finish, a generous layer of coconut shreds adorns the creamy filling, transforming into a delectably crispy, chewy topping reminiscent of Coconut Macaroons as it bakes. With detailed instructions guiding cooks of any skill level, this recipe ensures that everyone can effortlessly craft this tantalizing, island-inspired dessert.
Ingredients
- Cream Cheese: The essential base for any cheesecake, cream cheese delivers a luxurious, creamy texture and a slight tanginess. For optimal mixing and a super fluffy result, use cream cheese at room temperature.
- Condensed Milk: This sweetened, thick syrup replaces heavy or sour cream found in traditional cheesecake recipes. It imparts a rich, creamy consistency to your cheesecake filling.
- Shredded Coconut: Sweetened shredded coconut introduces delightful bursts of coconut flavor and a sweet, chewy texture. During baking, some coconut flakes blend into the creamy batter while the top becomes a golden-brown, slightly crispy layer.
- Whole Milk: Whole milk ensures a smoother, creamier cheesecake filling, contributing to a rich and velvety texture that’s satisfying yet lighter than using whipping cream.
- Coconut Oil: Used in place of butter, coconut oil binds the graham cracker crumbs for the crust, enhancing the dessert with an extra hint of coconut flavor.
Can Coconut Cheesecake be Prepared in Advance?
Certainly! This Coconut Cheesecake recipe is perfect for advance preparation. You can make it ahead and store it in the refrigerator for up to 3 days without compromising its texture or visual appeal. However, after approximately 2-3 days, homemade cheesecake may begin to release moisture. While it remains edible for a few more days, it might become slightly dry in certain areas or the crust could become a bit soggy. For special occasions like parties or events, serving a freshly made, flawless cheesecake is ideal!
If you prefer to prepare the crust in advance, you can do so up to 2 weeks beforehand. Simply wrap it tightly in plastic wrap to prevent moisture absorption.
Understanding the Water Bath Technique
A water bath, or bain-marie, is a culinary method involving placing a vessel containing the food, such as a springform pan for cheesecake, into a larger container filled with hot water. This approach ensures gentle and uniform heat distribution, safeguarding the delicate cheesecake from overcooking and preventing surface cracks.
Employing a water bath is indispensable for cheesecake preparation. It helps maintain a steady baking temperature, crucial for achieving the desired creamy texture. Additionally, the steam generated by the hot water contributes to the cheesecake’s moisture retention, ensuring a luscious consistency.
Helpful Tips
Whether you’re a novice or a seasoned cheesecake enthusiast, these tips will streamline your baking experience:
- Selecting the Ideal Pan
Opt for a sturdy metal pan for your water bath, steering clear of disposable aluminum foil pans, which may buckle under the weight of the cheesecake and water when transferring in and out of the oven. - Avoiding Temptation
Resist the urge to peek at your cheesecake while it’s baking. Opening the oven door releases steam and risks drying out the cheesecake. Wait until after the first hour of baking before checking on it. - Prepping Cream Cheese
To expedite the softening process, cube the cold cream cheese and microwave it in short bursts of 10-15 seconds until soft but not melted, ensuring it remains slightly cool to the touch.
Storage
- Serving: Refrigerate the cheesecake for a minimum of 8 hours to allow the coconut filling to set. Once set, the cheesecake can be kept at room temperature for up to 2 hours, although refrigeration is preferable.
- Storing: Your Coconut Cheesecake will maintain its quality for up to a week in the refrigerator, with peak flavor and texture within the first 2-3 days. Store it securely covered with plastic wrap or transfer it to an airtight container.
- Freezing: Allow the cheesecake to set fully overnight before freezing for extended storage. Wrap the set cheesecake tightly with plastic wrap followed by aluminum foil. Store it in the back of the freezer for up to 4 months, removing the plastic wrap before thawing it in the fridge.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Coconut Cheesecake
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs from 18 sheets
- 1/3 cup sugar
- 6 tbsp coconut oil melted
Coconut Cheesecake Filling:
- 24 ounces cream cheese softened
- 3 large eggs
- 1 cup sugar
- 14 ounces sweetened condensed milk
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 2 tbsp flour
- 1 cup sweetened shredded coconut
Instructions
Graham Cracker Crust:
- Begin by preheating your oven to 350 degrees. Next, wrap a 9-inch springform pan securely in a large piece of foil to safeguard it during the water bath process. Prepare a large pan of water to set the springform pan in while baking.
- In a mixing bowl, combine graham cracker crumbs, ⅓ cup of sugar, and 6 tablespoons of melted coconut oil. Press this mixture firmly into the bottom of the springform pan, ensuring it extends about 1 inch up the sides.
Coconut Cheesecake Filling:
- Using a stand mixer, whip together cream cheese and sugar on high speed until it becomes light and fluffy. Reduce the speed to medium and gradually add in the eggs, sweetened condensed milk, vanilla extract, milk, and flour until the mixture achieves a smooth consistency.
- Evenly spread the filling mixture onto the prepared crust, then sprinkle shredded coconut on top.
- Place the pan in the water bath and bake for approximately 1 hour.
- Once baked, turn off the oven and crack open the door slightly to allow the heat to dissipate slowly. Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven, discard the foil wrapping, and refrigerate it overnight before serving for best results.
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