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Mouth-watering, delectable, and creamy – all words that come to mind regarding cheesecake. But have you ever thought of combining the richness of this dessert with the nutty and sweet flavors of toasted coconut? If not, prepare for a unique take on an old favorite as we bring you our Toasted Coconut Cheesecake! Packed with layers of flavor from cocoa powder and freshly-toasted coconut, this classic version will soon become your new go-to cheesecake recipe. So let’s get baking!
When it comes to dessert, you can always go right with a slice (or two or three) of cheesecake. And when a cheesecake has toasted coconut sprinkled on top, that’s just taking it to a whole other level of deliciousness. Imagine sinking your fork into a creamy, velvety cheesecake filling, complimented by a subtle crunch and nutty flavor from the toasted coconut. It’s a flavor combination with your taste buds doing a happy dance. Perfect for any occasion, from a fancy dinner party to a cozy night in with a glass of wine, this toasted coconut cheesecake will surely be the show’s star.
Toasted Coconut Cheesecake
Best Baking Tips, Let’s Make It Vegan!
Are you ready to indulge in a decadent, creamy dessert without animal products? Let’s turn the classic toasted coconut cheesecake into a vegan masterpiece! First of all, we need to swap out some key ingredients. Instead of using butter, we can use a vegan butter substitute or coconut oil. For cream cheese, plenty of dairy-free options are available such as Tofutti or Miyoko’s. As for sour cream, we can use a blend of silken tofu and lemon juice or vegan sour cream.
Let’s talk about the eggs and egg yolks usually found in cheesecake recipes. Instead of using eggs, combining cornstarch and non-dairy milk like almond or soy milk can create a similar texture and binding effect.
As for the toasted coconut topping, toast coconut flakes in the oven or on the stovetop until golden brown and fragrant. Mix them with a sweetener like maple syrup or agave nectar and sprinkle them over the cheesecake before serving.
With all these vegan-friendly substitutions, you will get this treat’s traditional dairy and egg-filled version. So indulge in a guilt-free slice (or two) of this creamy and coconutty dessert!
Coconut All Around!
Toasted Coconut Cheesecake
This Toasted Coconut Cheesecake is sure to be a hit! Combining decadent cream cheese filling with sweet shredded coconut, it’s the perfect indulgence! Plus, by taking some time ahead of time and prepping all of your ingredients beforehand you’ll have a tasty creamy slice of heaven ready in no time.
Let’s Gather the Ingredients!
Crust
- 1 cup graham cracker crumbs
- 1 cup desiccated coconut (lightly toasted)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter (melted)
Cheesecake
- 4 8-ounce packages full-fat cream cheese (at room temperature)
- ½ cup sour cream (at room temperature)
- 1¼ cups granulated sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 4 large eggs (at room temperature)
- 2 large egg yolks (at room temperaure)
- 1 cup unsweetened coconut milk
- 1 cup desiccated coconut (finely shredded)
Let’s Begin!
Crust
- Preheat oven to 350°F. Lightly grease a 9-inch springform pan with non-stick spray or butter.
- Wrap the bottom and sides of the pan with heavy-duty tinfoil. Set aside.
- In a large bowl, combine graham cracker crumbs, desiccated coconut, sugar, and melted butter. Stir well to combine. Firmly pat the mixture into the bottom and sides of the prepared pan.
- Bake in a preheated oven for 10 minutes. Place the partially baked crust on a cooling rack and set aside while you prepare the filling.
Cheesecake
- Reduce oven to 325°F.
- In a bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed.
- On medium speed, add the sugar, coconut extract, and vanilla, and beat until smooth.
- Add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix or the batter will rise and fall in the oven.
- Add in the coconut milk and beat until it’s just incorporated in the batter. Finally, fold in the shredded coconut until evenly combined.
- Pour the filling into the prepared crust. Using a spatula, smooth the top.
Let’s Bake!
- Place the cheesecake pan in a large, deep pan. Fill the pan with 2 inches of hot water. This will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 30 minutes. Then reduce the oven temperature to 300 degrees and continue baking for another 50 minutes.
- Turn the oven off and let the cheesecake sit in the oven for 30 minutes. The cheesecake should be still slightly jiggly.
- Remove the cheesecake from the oven and gently run a knife very around the edge of the cake.
- Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with plastic wrap and chill for at least 6 hours or overnight.
- Serve with coconut shavings or desiccated coconut on top.
- Enjoy with family and friends!
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To Wrap It All Up
Although making a toasted coconut cheesecake may seem intimidating, it doesn’t have to be! With the proper technique and ingredients, anyone can make this delicious dessert. It is full of flavor, and you’re also providing your loved ones with a thoughtful homemade gift that won’t soon be forgotten. While many consider baking intimidating, even experienced bakers should try making this tasty treat! Start small and make it your very own personalized journey to baking success.
If you try, we’d love to hear what you think; let us know in the comments — didn’t it come out just as you expected? Do not worry; we all start somewhere, and you will improve quickly with practice! Now get baking and happy eating, everyone!
FAQs
How do you achieve the toasted coconut flavor in the cheesecake?
To infuse our Toasted Coconut Cheesecake with that delightful toasted coconut flavor, we toast fresh coconut flakes until they are golden brown and fragrant. These toasted coconut flakes are then incorporated into the creamy cheesecake filling, creating a delectable tropical twist.
Can you tell me about the texture of the Toasted Coconut Cheesecake?
Our Toasted Coconut Cheesecake boasts a smooth and creamy texture that melts in your mouth. The crust adds a slight crunch, while the toasted coconut flakes provide a delightful chewiness, adding an extra layer of texture to this heavenly dessert. It’s a perfect balance of creamy, crunchy, and chewy!
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