Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a medium bowl, combine the crushed graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).1.5 cups crushed graham cracker crumbs, 0.25 cup granulated sugar, 0.5 cup unsalted butter, melted
- Carefully open the chilled cans of full-fat coconut milk. Scoop out only the thick, solid coconut cream from the top, leaving the watery liquid behind.1 can full-fat coconut milk, chilled and solids separated
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue to beat until well combined. Add the 1 cup of thick coconut cream (from the first can), vanilla extract, and optional coconut extract. Beat on low speed until just combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Gently fold in the shredded coconut.2 packages full-fat cream cheese, softened, 1 cup granulated sugar, 1 can full-fat coconut milk, chilled and solids separated, 1 tsp vanilla extract, 0.5 tsp coconut extract, 2 large eggs, room temperature, 0.25 cup unsweetened shredded coconut
- Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter a few times to release any air bubbles. (Optional Water Bath: Wrap bottom of pan with foil, place in roasting pan, add hot water halfway up sides). Bake for 50-60 minutes, or until edges are set but center still jiggles slightly. Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour. Remove and transfer to wire rack to cool completely at room temperature.
- Once completely cooled, cover cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
- In a chilled large mixing bowl, scoop out the thick coconut cream from the second chilled can of coconut milk. Beat on high speed until light and fluffy. Add powdered sugar and vanilla extract, beating until just combined.1 can full-fat coconut milk, chilled and solids separated, 2-3 tbsp powdered sugar, to taste, 0.5 tsp vanilla extract
- Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan sides. Top slices with coconut whipped cream, toasted shredded coconut, and fresh fruit, if desired.Toasted shredded coconut, for garnish, Fresh fruit (e.g., mango, pineapple, berries), for garnish
Notes
Ensure all cold ingredients for the cheesecake filling (cream cheese, eggs) are at room temperature to prevent lumps and cracking. For the best coconut whipped cream, make sure your full-fat coconut milk is well-chilled, ideally overnight.
