This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it's loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!
2TablespoonsThai Kitchen Unsweetened Coconut Milk mixed well before measuring
6ounces (170 grams)full-fat cream cheeseat room temperature
1cup (84 grams)coconut flakeslightly toasted
For the Graham Cracker Crust:
Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
Reduce oven to 325 degrees (F).
For the Coconut Cheesecake:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed.
On medium speed, add sugar, coconut extract, and vanilla, and beat smooth, scraping down the sides and bottom of bowl as needed.
On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven!
Add in the coconut and beat until it's just incorporated in the batter. Finally, fold in the shredded coconut until evenly combined.
Pour filling into prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and 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, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from 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 saran wrap and chill for at least 6 hours.
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Coconut Mousse:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, whip the heavy whipping cream and confectioners' sugar on medium-high speed until stiff peaks form, about 3 minutes. Add in the coconut cream and coconut extract and whip smooth. Set aside.
In a separate bowl, using a handheld electric mixer, beat cream cheese until completely smooth.
Fold whipped cream into cream cheese, stirring until well combined.
Remove cheesecake from the pan, then top with the coconut mousse.
Sprinkle with toasted coconut and serve!
For clean slices, use a large, sharp knife, slice the slab into 8 slices, wiping the knife clean with a damp cloth between slices.