Try this Coconut Cheesecake recipe, or contribute your own.
- 4 eggs
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp vanilla
- 3 tbsp sugar
- 4 tbsp butter
- 1 cup sweetened coconut flakes
- 1 cup diced mango
- 1 tsp coconut extract
- 8 graham cracker sheets (or about 1 1/2 cups graham cracker
- 1/2 cup macadamia nuts
- 3/4 cup shredded sweetened coconut flakes
- 4 (8oz) challenge cream cheese bricks softened
- 1 cup (8oz) coconut flavored greek yogurt
- 2 tbsp powdered sugar
- 1 cup diced pineapple
- Carbohydrate 8.4553950038873 g
- Cholesterol 30.6012500052324 mg
- Fat 17.3255015039853 g
- Fiber 1.36949996828644 g
- Protein 2.69683150024559 g
- Saturated Fat 9.36906500314684 g
- Serving Size 1 1 Serving (101g)
- Sodium 6740.88436819891 mg
- Sugar 7.08589503560087 g
- Trans Fat 0.821416400137819 g
- Calories 196 calories
Step-by-step
- Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
- Combine the graham cracker, macadamia nuts, ¾ cup sweetened coconut flakes and 3 tbsp sugar in a food processor and pulse until it becomes a fine crumb. Drizzle in the melted butter and vanilla extract, then pulse until moistened. Press into the bottom and slightly up the sides of a 10" springform pan. Bake for 5 minutes, then set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, sugar, vanilla and coconut extract and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
- Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
- Meanwhile spread 1 cup of shredded coconut on a parchment lined baking sheet and bake at 350 degrees for 6 to 7 minutes, stirring halfway through, until it reaches a beautiful golden brown. Remove from oven and let cool.
- Just before serving beat the heavy whipping cream until soft peaks form. Add the powdered sugar and beat till combined.
- Run a knife along the edges of the cheesecake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the whip cream, fresh fruit and toasted coconut. Enjoy!
Bakers frequently err by adding cold dairy directly to cream cheese, which creates stubborn lumps that defy even a stand mixer's paddle attachment. Historically, heavy cheesecakes relied on slow baking methods to achieve a uniform texture without cracking the surface, a structural challenge intensified by moisture-heavy inclusions like tropical fruit and shredded coconut. When utilizing fresh pineapple and mango instead of canned varieties, the natural enzymes can alter dairy proteins if not managed properly, though baking neutralizes this activity entirely.
- Ensure all four cream cheese bricks reach 70 degrees Fahrenheit before mixing to prevent curdling.
- Grind the graham crackers and macadamia nuts in a food processor until the mixture resembles coarse sand rather than fine powder for a sturdier crust.
- Bake with a water bath on the lower rack to maintain gentle, ambient humidity around the springform pan.
- Allow the finished dessert to rest inside the turned-off oven with the door cracked for at least 120 minutes to prevent thermal shock.
Standard springform pans can sometimes leak butter during crust blind-baking; wrapping the exterior base in heavy-duty foil resolves this issue without specialized equipment. Proper chilling for a minimum of two hours solidifies the interior structure before slicing.
