Irresistible Coconut Cheesecake with Whipped Cream Topping 🥥🍰
Get ready to embark on a delightful journey of tropical flavors with our exquisite Coconut Cheesecake. This creamy and indulgent dessert combines the richness of cream cheese with the exotic essence of coconut, all nestled atop a buttery graham cracker crust. Topped with fluffy whipped cream and toasted shredded coconut, each bite is a heavenly experience that will transport you to paradise. Let’s dive into the recipe and discover the blissful taste of coconut cheesecake!
Ingredients:
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk, well shaken
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 cup shredded sweetened coconut, divided
For the Whipped Cream Topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Directions:
1. Preparing the Crust:
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent any water from leaking into the cheesecake.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and set aside to cool.
2. Making the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Gradually beat in the canned coconut milk until fully incorporated. Add the eggs, one at a time, beating well after each addition.
- Gradually add the all-purpose flour and beat until just combined. Stir in 3/4 cup of shredded sweetened coconut until evenly distributed throughout the filling.
- Pour the filling over the prepared crust in the springform pan.
3. Baking the Cheesecake:
- Place the springform pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to allow it to set gradually.
4. Cooling and Topping the Cheesecake:
- After the hour is up, remove the cheesecake from the oven and run a knife around the edges to loosen it. Allow the cheesecake to cool completely in the pan on a wire rack.
- Once cooled, cover the cheesecake and refrigerate it for at least 6 hours or overnight to chill and set.
- Before serving, prepare the whipped cream topping by beating the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the chilled cheesecake and sprinkle with the remaining shredded sweetened coconut for a delightful garnish.
Time to Indulge:
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Kcal: 410 kcal per serving
- Servings: 12 servings
With its creamy texture, tropical flavor, and decadent topping, our Coconut Cheesecake is the perfect dessert for any occasion. Whether enjoyed as a refreshing treat on a warm day or as a show-stopping finale to a special meal, this cheesecake is sure to impress. So, slice into a piece of paradise and savor the irresistible taste of coconut cheesecake topped with fluffy whipped cream. Enjoy every blissful bite! 🥥🍰