Coconut Cheesecake ~ Heavenly delicious and a definite must-have dessert for Cheesecake AND especially Coconut lovers !

I made this Coconut Cheesecake two days ago already, but for some reason I just can not get into Picmonkey to use my usual borders and script.

I tried everything, I get into PM but as soon as I’m trying to upload a photo I get a winking monkey … Anyone else have trouble with Picmonkey?

Anyhow, Connie, from over at Family Home and Life, gave me the idea to make a Coconut Cheesecake. For the life of me, I do not know why I have not thought of this myself.

By now, everyone should know that I am absolutely in love with Coconut and of course Cheesecake. Combine the two in one delicious dessert and you have a winner !

This was excellent! I made it the day before, left it in the springform cake pan in the refrigerator until just before serving. It was nicely set and cutting was a breeze.

More Cheesecake recipes you might like:

• Tiramisu Cheesecake (No-Bake)
• Spiced Cinnamon Honey Cheesecake

Coconut Cheesecake

Coconut Cheesecake

Linda Nortje

Coconut Cheesecake ~ Heavenly delicious and a definite must-have dessert for Cheesecake AND especially Coconut lovers !

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Course Dessert

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time in Oven 30 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 12 Servings

Ingredients

  

1x2x3x

CRUST:

• 150 g Tennis Biscuits finely crumbled (if unavailable use Graham Crackers) = 5.3 oz
• ⅓ cup Desiccated Coconut
• ½ cup Butter melted

CHEESECAKE:

• 500 g Cream Cheese plain, softened ( 16 oz )
• 1 cup Sugar
• 1 TB Cornflour (Cornstarch)
• 3 extra-large Eggs
• 1 ¼ cups Coconut Milk
• ¼ cup Lemon Juice
• 1 t Coconut Extract

TO DECORATE:

• ½ cup Coconut Flakes toasted

Instructions

 

CRUST:

• Pre-heat oven to 180 deg C (350 deg F) – Spray inside of a 25cm (10 inch) springform cake pan with cooking oil – Wrap a piece of foil around the outside of the bottom of the pan to prevent seepage
• Mix the Tennis biscuit crumbs and the shredded Coconut – Add the melted Butter – mix well to combine. Press this crust mixture into the bottom of the pan and a little up the sides

CHEESECAKE:

• Using a large mixing bowl, beat the Cream cheese until smooth, add the Sugar and Cornstarch. Keep on beating until the Sugar are dissolved
• Add the Eggs to the Cream cheese mixture, beat until well combined
• Add the Coconut Milk, Lemon Juice and Coconut Extract – keep on beating on med/high until smooth (approximately 3 minutes)
• Pour the Cream cheese filling into the crust – Bake for 15 minutes – Turn the heat down to 160 deg C (275 deg F) and bake a further 30 minutes
• Turn off the oven, open the oven door just a little and leave the cheesecake for an additional 30 – 45 minutes
• Remove from oven, let cool in the refrigerator (2-3 hours)

TO DECORATE:

• Sprinkle over the toasted Coconut Flakes

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

As I mentioned, I left mine overnight to set fully, but it should be ready to cut as soon as it is ice cold(2 – 3 hours)

LINDA