Cheesecakes

Coconut Cream Cheesecake

Name: Coconut Cream Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 unit Graham cracker crust; 1 unit Cream cheese; 1 unit Sugar; 1 unit Eggs; 1 unit Coconut cream; 1 unit Coconut extract; 1 unit Toasted shredded coconut

Decadent, moist, and absolutely irresistible. Coconut Cream Cheesecake is the perfect sweet treat for any celebration or dessert table.

Chef Chef Hsin-I

Prep Time 20 mins

Cook Time 60 mins

Servings 8 portions

Cooking Steps

Step 1

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.

Step 2

Combine graham cracker crumbs or cookie crumbs with melted butter. Press firmly into the bottom of your springform pan and bake for 8-10 minutes to set, then cool.

Step 3

Beat room-temperature cream cheese and sugar in a large bowl until perfectly smooth. Gently fold in eggs one at a time, followed by sour cream and vanilla extract.

Step 4

Pour the cream cheese filling over the crust. Wrap the outer pan in foil and place in a water bath. Bake for 50-60 minutes, then turn off the oven and let it cool inside with the door cracked.

Step 5

Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!

Ingredients & Portions

Ingredients

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📖 Culinary Journey & Secrets

Decadent, moist, and absolutely irresistible. Coconut Cream Cheesecake is the perfect sweet treat for any celebration or dessert table.

Instructions

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.
Combine graham cracker crumbs or cookie crumbs with melted butter. Press firmly into the bottom of your springform pan and bake for 8-10 minutes to set, then cool.
Beat room-temperature cream cheese and sugar in a large bowl until perfectly smooth. Gently fold in eggs one at a time, followed by sour cream and vanilla extract.
Pour the cream cheese filling over the crust. Wrap the outer pan in foil and place in a water bath. Bake for 50-60 minutes, then turn off the oven and let it cool inside with the door cracked.
Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!