Honestly, when I first made this coconut cheesecake with toasted coconut top, I wasn’t expecting much. However, one bite completely changed my mind about coconut desserts forever. Meanwhile, the creamy texture combined with that gorgeous golden toasted coconut layer creates pure magic in every single bite.
What Is Coconut Cheesecake with Toasted Coconut Top?
This coconut cheesecake with toasted coconut top is basically heaven on a plate. Furthermore, it combines rich cream cheese filling infused with coconut flavor and topped with perfectly golden toasted coconut flakes. Additionally, the graham cracker crust provides the perfect base for this tropical masterpiece that will transport you straight to paradise.
Recipe
PAN SIZE
20 cm round springform pan
CRUST INGREDIENTS
Digestive biscuits finely crushed 250 g
Unsalted butter melted 120 g
Shredded coconut unsweetened 40 g
Brown sugar 30 g
CHEESECAKE FILLING INGREDIENTS
Cream cheese full fat room temperature 700 g
Granulated sugar 180 g
Eggs large room temperature 3
Egg yolk 1
Coconut cream thick canned 200 ml
Heavy cream 100 ml
Cornstarch 20 g
Vanilla extract 2 teaspoons
Salt ¼ teaspoon
TOPPING INGREDIENTS
Shredded coconut unsweetened 80 g
Honey or light caramel sauce 60 ml
CRUST PREPARATION
Mix crushed biscuits with coconut and brown sugar
Add melted butter and mix until evenly moist
Press firmly into the base of the pan
Bake at 180°C for 10 minutes
Cool completely
CHEESECAKE PREPARATION
Reduce oven temperature to 160°C
Beat cream cheese until smooth and creamy
Add sugar and mix until fully combined
Add eggs and yolk one at a time mixing gently
Mix in coconut cream heavy cream vanilla salt and cornstarch
Mix just until smooth do not overbeat
Pour filling over cooled crust
Tap pan gently to release air bubbles
BAKING
Place pan in a water bath
Bake at 160°C for 60 to 70 minutes
Center should be slightly wobbly
Turn oven off leave door slightly open for 1 hour
COOLING
Remove from oven
Cool completely at room temperature
Refrigerate minimum 6 hours preferably overnight
TOPPING
Toast shredded coconut in a dry pan until golden
Cool completely
Drizzle honey or caramel lightly over cheesecake
Sprinkle toasted coconut generously on top
SERVING
Slice with a warm clean knife
Texture should be creamy and dense
Flavor is mild coconut with toasted notes
STORAGE
Refrigerate up to 4 days
Freeze without topping up to 1 month