Coconut cheesecake is a delightful dessert that combines the rich and creamy texture of cheesecake with the tropical flavor of coconut. Here’s a basic recipe for a coconut cheesecake:

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned coconut milk
  • 1/2 cup shredded sweetened coconut

For the Topping:

  • 1 cup whipped cream or whipped topping
  • Shredded sweetened coconut for garnish (toasted, if desired)

Instructions:

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/2 cup shredded coconut, and melted butter for the crust. Mix until everything is well combined.
  3. Press the crust mixture into the bottom of the greased springform pan, making sure it’s evenly distributed and firmly packed.
  4. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
  5. Add the sugar and continue to beat until well combined.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the vanilla extract, coconut extract, and canned coconut milk. Mix until everything is well combined and the batter is smooth.
  8. Gently fold in 1/2 cup shredded coconut into the cheesecake filling.
  9. Pour the cheesecake filling over the prepared crust in the springform pan.
  10. Bake in the preheated oven for about 45-50 minutes, or until the edges are set, and the center is slightly jiggly.
  11. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour.
  12. Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set.
  13. Once the cheesecake has set, remove it from the springform pan.
  14. Spread whipped cream or whipped topping over the top of the cheesecake.
  15. Garnish with additional shredded coconut, toasted if desired, before serving.

Enjoy your delicious homemade coconut cheesecake with its rich and tropical flavors!