Best 3 Easy Coconut Cheesecake Recipes
Indulge in the tropical paradise of flavors with our tantalizing Coconut Cheesecake recipe, a symphony of creamy textures and exotic aromas. This delectable dessert effortlessly combines the richness of cream cheese with the delicate sweetness of coconut, resulting in a velvety smooth filling nestled atop a crumbly graham cracker crust. As you delve deeper into this culinary journey, discover a treasure trove of additional cheesecake recipes that cater to every taste preference. From the classic New York-style cheesecake, renowned for its dense and creamy texture, to the luscious Oreo cheesecake, where chocolate and cream cheese harmoniously intertwine, our collection offers a cheesecake extravaganza like no other. Embark on this flavor-filled adventure and treat your taste buds to an unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
EASY COCONUT CHEESECAKE
got this from a family circle cookbook. its a really easy recipe - the best thing about it is the crust. friends always ask for the recipe. needs to be refrigerated overnight.
Provided by grapefruit
Categories Cheesecake
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- brush 23 cm round springform tin with melted butter or oil.
- process biscuits in food processer 15 secs or until finely crushed. add coconut, sugar, cinnamon and butter. process for further 15 mins till combined.
- press biscuit mixture into base and sides of tin.
- refrigerate while preparing filling.
- beat cream cheese with electric beaters till light and fluffy. gradually add condensed milk, lemon juice and essence.
- beat on medium speed 5 mins or till smooth and increased in volume.
- pour into prepared tin, smooth surface.
- sprinkle with extra cinnamon.
- refrigerate overnight.
- decorate with piped cream and seaonal fruits.
Nutrition Facts : Calories 948.1, Fat 61.2, SaturatedFat 39.1, Cholesterol 187.7, Sodium 566.9, Carbohydrate 86, Fiber 0.8, Sugar 81.6, Protein 18
PHILADELPHIA 3-STEP COCONUT CHEESECAKE
Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
Tips:
- To achieve a smooth and creamy cheesecake filling, make sure all cream cheese, sour cream, and sugar are at room temperature before mixing.
- Use a springform pan with a removable bottom to easily release the cheesecake after baking.
- Preheat the oven before placing the cheesecake inside. This helps prevent cracks in the cheesecake's surface.
- Bake the cheesecake in a water bath to create a moist and creamy texture. Place the springform pan inside a larger baking dish filled with hot water.
- Allow the cheesecake to cool completely before refrigerating. This helps the cheesecake set properly and prevents it from falling.
- For a richer flavor, use full-fat cream cheese and sour cream.
- Top the cheesecake with your favorite toppings, such as whipped cream, fresh fruit, or chocolate chips.
- Store the cheesecake in the refrigerator for up to 5 days.
Conclusion:
This coconut cheesecake recipe is a perfect treat for any occasion. With its creamy and smooth texture, rich coconut flavor, and simple preparation, this cheesecake is sure to be a hit. Follow the tips above to ensure a successful and delicious cheesecake every time. Whether you're a beginner baker or an experienced pro, this recipe is sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
