Coconut Cheesecake

Equipment

• 9-inch Springform Pan
• 10-inch Cake Pan
• Roasting pan

Ingredients

For the crust

• 1 ¾ cups graham cracker crumbs
• ½ cup flaked unsweetened coconut
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted

For the filling

• 32 ounces cream cheese room temperature (4 8-ounce packages)
• 1 cup granulated sugar
• ⅔ cup unsweetened full-fat coconut milk I like the Thai Kitchen brand
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 3 tablespoons all-purpose flour
• Pinch of salt
• 1 cup flaked unsweetened coconut pulsed several times in a food processor

For serving

• Homemade whipped cream or coconut whipped topping
• Toasted coconut

Direction

1. Preheat the oven to 350°F.
2. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional (see recipe notes below for more info on this process). Lightly spray the springform pan with nonstick cooking spray. Set aside.
3. In a bowl, stir together the graham cracker crumbs, flaked coconut, and granulated sugar. Add the melted butter and stir to combine, making sure all of the graham cracker crumbs are moistened.
4. Press the crust mixture into the bottom and ½-inch up the sides of the prepared springform pan. Bake for 8 minutes. Set aside to cool.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add in the coconut milk and mix until incorporated. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in vanilla, coconut extract, flour and salt and beat until fully incorporated and smooth. Stir in the coconut. Pour batter into the prepared crust.
6. Place the springform pan into a roasting pan and pour boiling water into the roasting pan until it is halfway up the side of the springform pan. Bake for 65-70 minutes, until the edges appear to be set, but the center still has a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
7. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.