Triple Coconut Cheesecake Delight (Printable Version)
# What You'll Need:
→ Crust
01 -
200 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
60 grams sweetened shredded coconut
04 -
100 grams unsalted butter, melted
→ Filling
05 -
900 grams cream cheese, softened
06 -
200 grams granulated sugar
07 -
14 grams cornstarch
08 -
2 teaspoons vanilla bean paste or pure vanilla extract
09 -
1/2 teaspoon fine sea salt
10 -
5 large eggs, lightly beaten
11 -
400 millilitres coconut milk or coconut cream
12 -
1 teaspoon coconut extract (optional)
→ Topping
13 -
360 millilitres heavy cream
14 -
40 grams confectioners’ sugar
15 -
45 millilitres coconut milk or additional heavy cream
16 -
1/2 teaspoon coconut extract (optional)
17 -
50 grams flaked or shredded coconut, toasted
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line the outside of a 23-centimetre springform pan with a layer of foil if the pan is not watertight, then set aside.
02 -
Combine graham cracker crumbs, granulated sugar, and shredded coconut in a bowl. Add melted unsalted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the base and slightly up the sides of the prepared pan.
03 -
Bake the crust in the centre of the oven for 10–12 minutes, until lightly golden. Remove from oven and allow to cool to room temperature.
04 -
Lower oven temperature to 160°C for the cheesecake filling.
05 -
In a large mixing bowl or stand mixer, beat softened cream cheese until completely smooth. Add the granulated sugar, cornstarch, vanilla bean paste or extract, and salt, mixing until creamy. Incorporate the eggs one at a time, mixing well between each addition. Blend in coconut milk and coconut extract (if using) until the filling is smooth and homogenous.
06 -
Place the springform pan with cooled crust into a larger roasting pan. Pour cheesecake filling over the crust. Set the roasting pan onto the middle oven rack and fill with hot water to reach halfway up the sides of the springform pan.
07 -
Bake at 160°C for 70 minutes or until the centre is nearly set but still slightly wobbly. Carefully remove roasting pan from oven, then lift out the springform pan and place on a rack to cool to room temperature.
08 -
Refrigerate cooled cheesecake for at least 8 hours, or preferably overnight, to allow proper setting.
09 -
Spread flaked or shredded coconut in an even layer on a baking sheet and toast in a 175°C oven for 5–7 minutes, stirring occasionally, until golden brown. Let cool completely.
10 -
In a stand mixer, combine heavy cream and confectioners’ sugar. Whip on high speed until soft peaks form. Add coconut milk and coconut extract (if using), then whip to stiff peaks. Refrigerate until ready to use.
11 -
Spread whipped cream in a thick layer over the chilled cheesecake. Sprinkle generously with cooled, toasted coconut. Refrigerate for at least 3 hours more before slicing and serving.
# Helpful Notes:
01 -
Allow cream cheese to reach room temperature for a smooth batter and to prevent lumps.
02 -
Avoid overmixing to minimise air incorporation, which helps prevent cracking.
03 -
Cheesecake must cool thoroughly before refrigeration to maintain its structure and texture.
04 -
Slices may be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1 month.