Creamy Coconut Cheesecake

4.42 from 12 votes

Today we will enjoy a light and Creamy Coconut Cheesecake. Many will agree with me when I say a "cheesecake" is always welcome. While each one of you is familiar with it, today I propose a less popular but still beloved recipe like all the other cheesecake recipes.

Prep Time25

Cook Time1

chilling time6

Total Time7 25

Course: Dessert

Cuisine: American, european

Keyword: Cheesecake, cheesecake recipe, Creamy Coconut Cheesecake, Creamy Coconut Cheesecake recipe

Servings: slices

Calories: 377kcal

Author: Nata

Equipment

9'' springform pan

Ingredients

For the crust:

11 oz graham cookies
7 tbsp butter
a pinch of salt

For the filling:

16 oz cream cheese
1/3 cup sugar
2 eggs
1/3 cup coconut milk
1/2 cup shredded coconut

Instructions

Turn on the oven at 350 °F.
Grind cookies with the slightly melted butter and a pinch of salt in a blender. Line baking paper to the bottom of the 9'' springform pan and place the mixture from the blender onto it. Using a spatula or the bottom of a glass, spread the biscuit and butter mixture evenly on the surface of the pan. Make sure to raise the edges of the crust a little to form borders on its circumference. Send the crust in the oven for only 10 minutes. Then take it out and let it cool.
Mix the cream cheese with sugar. Then, add the egg to the sweetened cream and mix well until you get a consistent and homogeneous mass. Now, slowly pour the coconut milk continuously blending the whole mixture. At the end and add shredded coconut, and mix again.
Pour the cream cheese mixture over the pre-baked and chilled crust. Carefully even it out over the entire surface of the baked crust. Sprinkle some shredded coconut on the top. Send the cheesecake to the oven for 50-60 minutes, at 230 °F.
When ready, let the coconut cheesecake cool for a while, and then send it to chill in the fridge for about 6 hours.
Serve with pleasure!

Nutrition