Coconut Cheesecake Recipe

 

 

Coconut Cheesecake Recipe

Ingredients

For the Crust

1 ½ cups crushed vanilla wafers (or graham crackers)

½ cup melted butter

¼ cup sugar

½ cup shredded coconut

For the Cheesecake Filling

24 oz (3 blocks) cream cheese, softened

1 cup sugar

3 large eggs

½ cup coconut milk

½ cup shredded coconut

1 tsp vanilla extract

1 tbsp lemon juice

For the Topping

Powdered sugar for dusting

White chocolate coconut truffles (like Raffaello)

Extra shredded coconut

Instructions

1. Prepare the Crust

Preheat oven to 325°F (163°C).

Mix vanilla wafer crumbs, melted butter, sugar, and shredded coconut in a bowl.

Press mixture into a 9-inch springform pan and bake for 10 minutes. Let cool.

2. Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, beating well after each addition.

Stir in coconut milk, shredded coconut, vanilla extract, and lemon juice.

Pour the filling over the cooled crust.

3. Bake the Cheesecake

Bake for 50-55 minutes until the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours (or overnight).

4. Add the Toppings

Dust with powdered sugar for an elegant look.

Decorate with coconut truffles and extra shredded coconut.

Enjoy your creamy coconut cheesecake! Let me know if you want any modifications!