Coconut Cheesecake

Coconut Cheesecake is an easy-to-make recipe. It’s creamy and delicious and a coconut lover’s dream.  This cheesecake is perfect for any occasion!

Cheesecake is a decadent and delicious dessert to enjoy for any occasion.  It lends itself well to so many flavors like lemon mascarpone cheesecake.  For the coconut lovers, this is the recipe to make.  It begins with a layer of coconut graham cracker crust and is topped with a creamy coconut cheesecake batter that’s flavored with coconut cream and coconut extract.  For an extra flavor and texture, you can top this cheesecake with toasted coconut.

Why this recipe works

• Creamy and delicious.
• Made with a coconut graham cracker crust.
• The filling is made with only 8 ingredients.
• Freezer-friendly.

Before you begin

Take out the following baking equipment.

Digital kitchen scale
9-inch springform pan
Parchment paper
Medium bowl
Stand mixer fitted with the paddle attachment
2 small bowls
Pot of boiling water
Knife

Allow all the ingredients to come to room temperature.
Read the recipe through from start to finish.

Understanding ingredients

For some sweetness, a little bit of granulated sugar is added to the crust.  It can be omitted, or for additional sweetness, you can add another two tablespoons of sugar.  Granulated sugar is also added to the filling as the sweetener.

For the filling, use full-fat blocks of cream cheese.  Do not use the tubs of cream cheese as these are processed to be spreadable (they are whipped and have more air in them).  The blocks of cream cheese will give you the best results.  Bring your cream cheese to room temperature to achieve a filling that is creamy and has a smooth consistency.

A small amount of all-purpose flour is added to the cheesecake filling to produce a more cake-like consistency.  For a smoother and dense cake, you can omit the flour from the recipe.

Use pure vanilla and pure coconut extracts as they will yield the best flavors.  Using artificial flavorings will cause your cheesecake to have an artificial flavor.  The vanilla extract will not only add flavor to your cheesecake, but it will also enhance the flavors of the other ingredients.

How to make coconut cheesecake

Prep the baking pan.  Line the side of a 9-inch springform pan with parchment paper.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.

Make the crust. Combine the graham cracker crumbs, shredded coconut, sugar, salt, and melted butter in a mixing bowl until evenly mixed.  Press the mixture into the bottom of a 9-inch springform pan and bake in preheated oven for 8 minutes.

Make the cheesecake batter.  Beat together the room temperature cream cheese, sugar, flour, and salt until smooth and creamy.  Add the eggs one at a time, and ensure each is mixed into the batter before adding the next.  Add the vanilla and coconut extracts and combine.  Mix in the coconut cream until just combined.

Fill the baking pan.  Place the springform pan into a large, deep baking pan.  Pour the filling over the graham cracker crust.  Add boiling water to the larger baking pan until it’s halfway up the sides of the springform pan.

Bake.  Place into the preheated oven and bake for 55-70 minutes or until the edges are set, and the center is almost set.  The center of the cheesecake should still slightly jiggle when you gently shake the pan.  Turn off the oven, slightly prop open the oven door, and allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.

Cool to room temperature.  Remove the cheesecake from the water bath and allow to cool to room temperature.  Once cooled, refrigerate for at least 4 hours.

Remove from pan. Release and remove the sides of the springform pan and slice the cheesecake into desired servings.

Why use a water bath

Using a water bath to bake cheesecake is important.  It adds moisture, promotes even baking, and prevents browning.

Moist heat.  Cheesecake is essentially a custard and therefore a water bath provides moist heat.  Without this moisture, the cheesecake can result in a rubbery texture.

Even baking.  A water bath allows the cheesecake to bake slowly and evenly.  The water will prevent the springform pan from getting too hot so that the center will bake at a similar rate compared to the sides of the cheesecake.  Otherwise, uneven baking can cause the cheesecake to puff up, sink, and crack.

Browning.  The moisture will evenly bake your cheesecake and prevent it from browning too quickly.

How to freeze coconut cheesecake

Freeze the whole cheesecake.  Allow your cheesecake to cool to room temperature and then chill in the refrigerator for at least 4 hours.  Remove the springform ring and wrap the cheesecake with the bottom of the pan tightly in plastic wrap.  Wrap with two layers of aluminum foil and freeze up to 3 months.  To serve, remove the aluminum foil and plastic wrap and thaw in the refrigerator overnight in an airtight container.

Freeze single slices. Slice the cheesecake after chilling for at least 4 hours.  Wrap each piece tightly with a layer of plastic wrap and then a layer of aluminum foil. Place in freezer bags, remove all the air, and freeze up to 3 months. To serve, remove the aluminum foil and plastic wrap and thaw in the refrigerator overnight in an airtight container.

Tips and takeaways

• Using heavy-duty aluminum foil to wrap the outside of your springform pan tightly will help avoid the water from entering your pan and making your crust soggy.
• Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.
• If your filling has clumps after being mixed, run your mixture through a fine-mesh sieve to remove any clumps so that you will have a creamy, smooth mixture.

If you love coconut, try these other recipes…

• Coconut Panna Cotta
• Coconut Rice Pudding
• Coconut Cupcakes

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Coconut Cheesecake. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

Coconut Cheesecake

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★★★★★

5 from 15 reviews

• Author: Maria
• Prep Time: 20 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x

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Description

Coconut Cheesecake is an easy-to-make recipe. It’s creamy and delicious and a coconut lover’s dream.  This cheesecake is perfect for any occasion!

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Ingredients

Scale 1x2x3x

For the crust

• 150 g (1 1/4 cup) graham cracker crumbs
• 27 g (1/3 cup) shredded coconut
• 55 g (1/4 cup) granulated sugar
• 1.4 g (1/4 teaspoon) salt
• 71 g (5 tablespoons) unsalted butter, melted

For the coconut cheesecake filling

• 680 g (24 oz) cream cheese, softened to room temperature
• 220 g (1 cup) granulated sugar
• 13 g (1 1/2 tablespoons) all-purpose flour
• 1.4 g (1/4 teaspoon) salt
• 150 g (3 large) eggs, at room temperature
• 6 g (1 1/2 teaspoon) pure vanilla extract
• 2 g (1/2 teaspoon) coconut extract
• 180 g (3/4 cup) coconut cream

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Instructions

For the crust

1. Preheat oven to 350°F/177°C.  Line the sides of a 9-inch springform pan with parchment paper.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.  Set aside.
2. In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, salt, and melted butter until evenly mixed.  Press crumb mixture evenly into the bottom of the prepared springform pan.  Bake crust for 8 minutes and then allow it to cool while preparing the filling.

For the coconut cheesecake filling

1. In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, sugar, flour, and salt until smooth and creamy, about 2 minutes.  On medium-low speed beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.  Scrape down the mixing bowl between each addition.  Mix in the vanilla and coconut extracts.  Add in the coconut cream and mix until just combined.
2. Place prepared baking pan into a larger deep baking pan.  Pour the filling into the prepared crust.  Pour boiling water into the larger baking pan until it is halfway up the sides of the springform pan.
3. Bake for 55-70 minutes or until the edges are set and the center is almost set.  The center of the cheesecake will still slightly jiggle when you gently shake the pan.  Turn off the oven and prop open the oven door slightly.  Allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.
4. Carefully remove the large pan from the oven and the cheesecake from the water bath.  Allow the cheesecake to cool to room temperature in the springform pan.  Once completely cooled, place in the refrigerator for at least 4 hours or overnight.
5. Use a knife to loosen the chilled cheesecake from the sides of the pan and remove the rim of the springform pan.  Slice cheesecake into desired servings.  Wipe the knife clean between each slicing to get clean cuts.

Notes

Make-Ahead:  This cheesecake can be made the day before.  Once baked, it needs to be refrigerated for at least 4 hours or overnight.

Freezing: The cheesecake can be frozen up to 3 months in advance.  See post for freezing details.

• Category: Cheesecake

Keywords: coconut, cheesecake, cake, graham cracker crust