Amber S.: "This has to be one of the most decadent cheesecak…" Read More
12Ingredients
1390Calories
90Minutes

This classic dish will not disappoint. You will fall in love with out Coconut Cheesecake recipe. It is loaded with flavor and the perfect recipe to switch up your routine. Try out this Coconut Cheesecake recipe and comment below with your thoughts. We love to read users thoughts on our recipes. You can also give this recipe a star rating for others to follow along. We hope you enjoy this Coconut Cheesecake recipe as much as we do!

Ingredients

  • 70 grams butter (melted)
  • 3/4 cup graham crackers (ground)
  • 1/2 cup coconut (ground)
  • 1/4 cup sugar
  • 680 grams cream cheese (at room temperature)
  • 1/3 cup sugar
  • 50 grams butter (melted at room temperature)
  • 3 tablespoons cornflour
  • 4 eggs
  • 1 cup coconut cream
  • 2 tablespoons rum
  • 1 cup coconut (toasted, ground)

Directions

  1. Preheat the oven at 180C.
  2. Mix the melted butter, graham crackers, coconut, and sugar in a bowl.
  3. Cover the outside of a cake mold with a layer of aluminum foil.
  4. Pour the mixture into the cake mold, spread and pat it down into the bottom of the mold until the crust is firm and even.
  5. Bake for 15 minutes.
  6. Remove the cake mold from the oven and let it cool off for 15 minutes.
  7. Lower the oven temperature to 150C.
  8. Beat the cream cheese in a medium bowl using a whisk until smooth.
  9. Add the butter, sugar, and cornflour to the cream cheese and beat them until they are completely mixed.
  10. Add the eggs one by one while constantly beating the mixture.
  11. Add the coconut cream and rum to the bowl and mix.
  12. Pour the mixture over the crust in the cake mold.
  13. Cover the top of the cake mold with aluminum foil.
  14. Fill a shallow pan with some water, place the cake mold inside, and bake for 1 hour.
  15. Carefully remove the aluminum foil from the top of the cake mold
  16. and bake for 30 to 40 minutes.
  17. Turn off the heat and let the cheesecake stand in the oven for 2 hours.
  18. Remove the cheesecake from the oven and let it sit in the refrigerator for 12 hours.
  19. Remove the cheesecake from the cake mold, sprinkle the ground coconut on top, and serve.
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NutritionView more

1390Calories
Sodium37%DV890mg
Fat185%DV120g
Protein43%DV22g
Carbs21%DV62g
Fiber20%DV5g

PER SERVING *

Calories1390Calories from Fat1080
% DAILY VALUE*
Total Fat120g185%
Saturated Fat77g385%
Trans Fat
Cholesterol465mg155%
Sodium890mg37%
Potassium650mg19%
Protein22g43%
Calories from Fat1080
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber5g20%
Sugars42g84%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Amber S. 5 Jun 2015
This has to be one of the most decadent cheesecake recipes I have ever run across. If you don't have the springform pan the recipe requires, you can use a pie pan, and it works well too. Toast some of the coconut flakes in the oven for a few minutes to put on top for a pretty presentation.