Coconut Cheesecake
An indulgent and velvety coconut cheesecake paired with a crisp graham cracker crust, delivering tropical flavors and an elegant presentation.
Ingredients
Essentials
- 24 ounces cream cheese, room temperature Use full-fat for best texture.
- 1 cup white granulated sugar Balances the tanginess.
- 3 large eggs, room temperature Provides structure.
- 1/2 cup coconut milk Use canned for creaminess.
- 1 tablespoon cornstarch Stabilizes the filling.
- 1 1/2 cups graham crackers, crushed Freshly crushed for best texture.
- 4 tablespoons salted butter, melted Adds depth to the crust.
Optional Add-ons
- 1/2 cup shredded coconut, toasted Adds texture and presentation.
- 1 cup Cool Whip or sweetened whipped cream For topping.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 tablespoon lime or lemon zest For a fresh profile.
Instructions
Preparation
- Preheat the oven to 350°F and position a rack in the lower third.
- Wrap the bottom of a 10-inch springform pan in aluminum foil.
Make the crust
- Mix crushed graham crackers with melted butter until moistened.
- Press the mixture into the bottom of the springform pan.
- Bake the crust for 8–10 minutes; let cool slightly.
Make the filling
- Beat room-temperature cream cheese until smooth.
- Add sugar and beat until glossy.
- Add eggs one by one, mixing gently.
- Mix in coconut milk and cornstarch until well combined.
Assemble and smooth
- Pour the filling over the crust and smooth the top.
Bake in a water bath
- Place pan on a cookie sheet and add hot water to the tray.
- Bake for 55–60 minutes until edges are set.
Cool gently and chill
- Let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours before serving.
Finish and serve
- Run a knife around the edge and remove the ring.
- Top with Cool Whip and toasted coconut before serving.
Notes
Make-ahead and chill overnight for best results. Store airtight for 4-5 days.