Coconut Cheesecake
This Coconut Cheesecake is ultra creamy, velvety smooth, and packed with real coconut flavor. Made with coconut cream, white chocolate, and a coconut graham crust, it’s rich without being overly sweet and finished with a glossy coconut ganache.
Servings 12 slices
Calories 580kcal
Ingredients
Coconut Graham Crust
- 1½ cups graham cracker crumbs 180g
- ½ cup unsweetened shredded coconut 40g
- ¼ cup brown sugar 55g
- ½ cup unsalted butter, melted 113g
Coconut Cheesecake Batter
- 1 cup chopped white chocolate, melted and cooled 170g
- 32 oz cream cheese, softened 907g
- 1¼ cup granulated sugar 250g
- ¾ cup coconut cream (read notes) 180ml
- ½ cup sour cream 120g
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 cup finely shredded sweetened coconut 80g
Coconut Ganache Topping
- 4 oz white chocolate, finely chopped 170g
- ⅓ cup coconut cream
Decorating
- coconut flakes
- Rafaello candy
Instructions
Coconut Graham Crust
- Preheat the oven to 325ºF.
- Place the graham crackers in a food processor and process to obtain fine crumbs. Add the coconut, the sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Pour the mixture on the bottom of the springform pan. Press the crumbs firmly onto the bottom and up the sides of the pan. If they fall off, keep working them back into place. Use a cup to evenly press the bottom and pack the sides, ensuring the crust is tightly compacted to prevent it from crumbling when serving.
- Bake the crust in the oven for 10 to 12 minutes. Remove it from the oven and let it cool completely before filling with cheesecake batter.
Coconut Cheesecake Batter
- Keep the oven at 325ºF.
- Melt the white chocolate. Microwave in short bursts of fifteen seconds, stirring in between, until completely melted. Set aside.
- In a large bowl, beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
- Add the granulated sugar and beat for another 2 minutes at medium speed. Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and the coconut cream, and mix to combine making sure to scrape the bowl a few times during the mixing process.
- Pour the melted and cooled white chocolate into the bowl.
- Add the eggs one at a time to the batter, mixing until incorporated before adding the next one. Avoid over mixing once the eggs are added, to prevent the cheesecake from cracking.
- Add the vanilla, salt, and mix until combined.
- Add the shredded coconut and stir to combine.
Assemble
- Grease the exposed sides of the cheesecake pan (above the crust). I like to use spray oil to do this instead of butter. Butter can make the crust soggy.
- Pour the cheesecake over the cooled crust. Spread with a spatula to smooth it out.
- Wrap the bottom of the cheesecake pan with wide foil, especially the base and sides to create a waterproof barrier so water from the water bath can’t leak into the pan while the cheesecake bakes.
- Place the cheesecake pan in a larger roasting pan. Then add a few inches of hot water to the roasting pan to form a water bath.
- Bake the cheesecake in the preheated 325ºF oven for about 70 to 85 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Turn the oven off, and leave the cheesecake inside to rest for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
Coconut Ganache
- Heat the coconut cream until hot. Pour over white chocolate in a bowl.
- Let sit 1 minute, then stir until smooth. If it’s not melting completely, place in the microwave for 5 to 10 second intervals, stirring in between until completely melted.
- Cool until slightly thickened but still pourable. You can place it in the fridge for about 10 minutes, stir it, let it sit at room temperature for 5, stir, back in the fridge for another 5 to 10. This can help speed up the cooling down process.
- This is meant to be a thinner ganache, it drapes down the sides of the cheesecake in beautiful glossy ribbons.
- Spread the ganache over the chilled cheesecake.
- Top with coconut flakes and Rafaello candies if desired.
Notes
Coconut cream: Look for coconut cream or milk. Either should work. Place the can in the fridge for a couple of hours, then use the scoopable white flesh, not the translucent liquid.
Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.
Mini cheesecakes: For adorable mini cheesecakes, bake the batter in cupcake tins. This recipe yields approximately 24 perfectly portioned treats, ready in about 25 minutes. Best of all, no water bath is required!
Crust: You can make a regular Graham Cracker Crust if desired.
Greasing the Cheesecake Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand often makes it difficult for the crust to adhere properly to the sides and can lead to a soggy crust.
Oven Temperature: When using a convection oven, it’s best to lower the baking temperature to around 300ºF. Keep in mind that baking times may vary. Bake the cheesecake until the center has a slight jiggle and the edges are fully set for perfect results.
Oven Thermometer: Using an oven thermometer is highly recommended to ensure accurate temperature measurement. Ovens are often inconsistent, and if the temperature is too low, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, the cheesecake can crack due to overbaking. A thermometer helps you achieve perfect results every time.
Nutrition
Serving: 1slice | Calories: 580kcal