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Coconut Cheesecake with Toasted Coconut Topping Recipe

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3.9 from 11 reviews

This rich and creamy Coconut Cheesecake features a buttery graham cracker crust, a luscious coconut-infused cream cheese filling, and a smooth coconut mousse topping. Baked in a water bath to ensure a silky texture without cracks, it’s garnished with optional toasted coconut chips for an added crunch. Perfect for coconut lovers, this dessert is a tropical twist on the classic cheesecake, with a delicate balance of sweetness and coconut flavor.

  • Total Time: 8 hours 25 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 2 cups (268g) graham cracker crumbs
  • 7 tbsp (98g) unsalted butter, melted
  • 3 tbsp (39g) sugar

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1/2 cup (115g) sour cream
  • 3/4 cup (180ml) cream of coconut
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 4 large eggs, room temperature

Mousse Topping

  • 2/3 cup (160ml) heavy whipping cream, cold
  • 3 tbsp (22g) powdered sugar
  • 2 tbsp (30ml) cream of coconut
  • 1/4 tsp coconut extract
  • 4 ounces (113g) cream cheese, room temperature
  • Toasted coconut chips, for topping (optional)

Instructions

  1. Make the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes, then set it aside to cool.
  2. Prepare the Pan for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking. Set the prepared pan aside.
  3. Make the Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, being careful not to incorporate excess air to avoid cracks. Scrape down the sides of the bowl as needed. Add the sour cream, cream of coconut, coconut extract, and vanilla extract; mix on low speed until well combined. Add the eggs one at a time, mixing slowly after each addition and scraping down the bowl to ensure thorough blending.
  4. Assemble and Bake: Pour the batter into the prepared crust. Place the springform pan into a larger pan and add enough warm water to come halfway up the sides of the cheesecake pan, ensuring the water does not exceed the aluminum foil line. Bake for 1 hour 25-30 minutes until the center is set but still slightly jiggly.
  5. Cool in Oven: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to cook gently as it cools. Then crack the oven door open and let it cool for an additional 30 minutes for slow cooling to prevent cracking.
  6. Chill: Remove the cheesecake from the oven and let it cool to room temperature if time allows. Remove the foil and water bath. Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
  7. Make the Mousse: Once the cheesecake is firm and chilled, whip together the cold heavy cream, powdered sugar, cream of coconut, and coconut extract on high speed until stiff peaks form. In a separate bowl, beat the cream cheese until smooth, then gently fold the whipped cream into the cream cheese mixture in two batches until fully combined.
  8. Finish and Serve: Remove the cheesecake from the springform pan and place it on a serving platter. Spread the coconut mousse evenly over the top. The mousse will be soft initially but will firm up after chilling 2-3 hours. Optionally, sprinkle toasted coconut chips on top. Store the cheesecake covered in the refrigerator and consume within 4-5 days for best quality.

Notes

  • Using room temperature ingredients ensures a smooth and lump-free batter.
  • Beating the cream cheese mixture on low speed reduces air bubbles, preventing cracks.
  • Water bath baking provides even heat and moisture, crucial for creamy, crack-free cheesecake.
  • Slow cooling inside the turned-off oven significantly lowers the chance of cracks forming.
  • Chilling the cheesecake thoroughly is important for proper texture and firmness.
  • Toasted coconut chips add a delightful crunch and enhance the coconut flavor but are optional.
  • Store the cheesecake well-covered or in a cake carrier to keep it fresh.
  • Best consumed within 4-5 days for optimal flavor and texture.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/coconut-cheesecake-with-toasted-coconut-topping-recipe/