Triple Coconut Cheesecake

by | Apr 7, 2013 | Desserts | 4 comments

 diningwithdebcoconut cheesecake

If you are a cheesecake and a coconut fan then this decadent dessert is definitely one you are sure to love.  The coconut shows up in three different ways: coconut extract, cream of coconut and toasted coconut. 

There’s no need to wait for a special occasion to serve this.   It is easily prepared in stages and keeps well in the refrigerator or for a short period in the freezer.  I like to cut it into serving pieces before freezing the individual slices.  Your family will definitely be singing your praises!
If you close your eyes and inhale the fragrance of the cheesecake as it is cooking, you’ll swear you are lazing it away on  a beach at a tropical island somewhere. 
Plus, it’s cheesecake.  What’s not to love about that?
 
Triple Coconut Cheesecake
Crust:
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup unsalted butter, melted
1/4 teaspoon salt

Mix all ingredients thoroughly.  I like to pulse it all in the food processor a few times.  Press the crumb mixture evenly across the bottom and 1-inch up the sides of a 9-inch spring form cake pan.

(You may choose to bake the crust  at 350 degrees for 10-12 minutes until light golden brown.  Cool completely before filling.)
Filling:
16-ounces softened cream cheese
1 cup coconut sugar
2 large eggs
2 cups sour cream (or 1 cup sour cream and 1 cup thickened Greek yogurt)
1 teaspoon lime juice
1 teaspoon vanilla extract
1 teaspoon coconut extract
Combine cream cheese and sugar in a large bowl.  Beat at medium speed until fluffy.  Add eggs one at a time beating well after each.  Add remaining ingredients and blend well.
Pour filling into prepared crust.
Wrap aluminum foil tightly around the bottom of the spring form pan.
Place the cake pan in a roasting pan.  Fill the roasting pan with boiling water half way up the sides of the spring form pan.
Bake at 325 degrees for 1 hour and 15 minutes or until the center is only slightly jiggly.  Remove from water bath and cool completely on a wire rack.  Refrigerate at least 8 hours or overnight before topping.
Topping:
2 cups heavy whipping cream
4 Tablespoons powdered sugar
1/2 cup cream of coconut
1 teaspoon coconut extract
1 cup sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted

Chill the mixing bowl and beaters or whisk attachment prior to making the topping.

Combine the heavy cream and powdered sugar in the chilled bowl and whip until soft peaks form.  Add in the cream of coconut and the coconut extract.  Beat until stiff.
Either spread evenly on the top of the cheesecake or pipe with a decorator bag.
Sprinkle the cream with the toasted coconut and almonds.  Chill thoroughly before serving.
Keep refrigerated.
The cheesecake may be frozen.  (I slice before freezing the wrap each piece individually.)

4 Comments

  1. Brenda
    Brenda on at 12:18 pm

    My that looks good!

  3. Kyra M.
    Kyra M. on at 4:22 pm

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