Coconut Cheesecake – a delicious recipe with coconut macaroon, butter cookie crumbs, butter, cream cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees.
2
Combine the cookie crumbs and the butter.
3
Mix well and press into a 10-inch springform pan.
4
In a food processor, with the metal blade, mix the cream cheese until smooth.
5
Add the sugar and blend.
6
Add the eggs one at a time to thoroughly incorporate into the cheese mixture.
7
Add the coconut milk.
8
Add the flour, salt and vanilla and blend until smooth.
9
Add the coconut and pulse until incorporated.
10
Pour into the prepared pan.
11
Bake for 1 hour and 15 minutes or until the cake is set.
12
Remove from the oven and with a knife loosed the sides from the pan.
13
This will prevent the cake from spiting down the center.
14
Cool the cake completely before cutting.
15
Slice the cheesecake into twelve slices and serve with the Lemon Curd Anglaise, whipped cream and fresh mint sprigs
2312
kcal
Calories
202
g
Fat
93
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup coconut macaroon cookie crumbs, 1 cup butter cookie crumbs, 1/2 cup melted butter, 3 pounds cream cheese, softened, and more.
Yes, Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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