Description
This luscious Coconut Cheesecake combines a rich, creamy filling infused with coconut flavors atop a buttery graham cracker crust. Topped with a light and fluffy coconut cream mousse and garnished with toasted coconut chips, this dessert is a tropical twist on the classic cheesecake, perfect for celebrations or any special occasion.
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
Garnish
- Toasted coconut chips, for topping (optional)
Instructions
- Make the Crust: Preheat 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 graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
- Prepare for Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from the water bath from seeping in. Set aside.
- Make the Filling: Reduce 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 to avoid air incorporation. Scrape down sides of bowl. Add sour cream, cream of coconut, coconut extract, and vanilla extract, mixing on low until blended. Add eggs one at a time, mixing slowly after each addition, scraping down the bowl as needed.
- Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Place the springform pan inside a larger baking pan. Fill the larger pan with warm water to come halfway up the sides of the springform pan, taking care not to exceed the foil lining. Bake for 1 hour and 25-30 minutes until the center is mostly set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the door closed for 30 minutes, allowing the cheesecake to gradually cook and start cooling. Then, crack the oven door open and let cool for an additional 30 minutes to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature if possible. Remove the foil and water bath, then refrigerate the cheesecake until firm, about 5-6 hours or overnight.
- Make the Mousse Topping: In a large bowl, whip cold heavy cream, powdered sugar, cream of coconut, and coconut extract on high speed until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Gently fold the whipped cream into the cream cheese in two additions until fully combined.
- Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and place on a serving platter. Spread the coconut mousse evenly over the top. The mousse will initially be soft but will firm up as it chills further. You can serve immediately or refrigerate for 2-3 hours to fully set the mousse.
- Garnish and Store: Sprinkle toasted coconut chips on top if desired. Store the finished cheesecake in the refrigerator, covered or in a cake carrier. Consume within 4-5 days for best freshness.
Notes
- Room temperature ingredients help create a smooth, crack-free cheesecake batter.
- Using low speed while mixing minimizes air bubbles that cause cracks during baking.
- Wrapping the pan in foil and using a water bath ensures even baking and prevents cracking.
- Slow cooling in the oven helps avoid sudden temperature changes that can crack the cheesecake.
- The mousse topping can be made ahead and kept chilled until serving.
- For the best texture and flavor, allow the cheesecake to chill overnight before serving.
- Store leftover cheesecake well-covered in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
