Description
Rich Jamaican coconut cream cheesecake brings tropical sunshine to classic dessert traditions. Creamy layers of coconut and sweet cheese merge into a delectable experience you’ll savor with pure Caribbean delight.
Ingredients
Scale
- 3 8 oz / 226 g cream cheese, softened
- 1 cup sugar
- 3 eggs, beaten
- 7 oz / 207 ml coconut milk
- 1 envelope graham crackers, crushed
- ½ cup shredded sweetened coconut
- 6 tbsps butter, melted
- 5 tbsps sugar
- 1 tbsp cornstarch
- ½ cup shredded sweetened coconut, finely diced in food processor
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 tub whipped cream or homemade whipped cream
- ½ cup toasted coconut
Instructions
- Crust Preparation: Blend graham cracker crumbs, sugar, and shredded coconut, then mix with melted butter until uniformly combined and slightly clumpy.
- Pan Setup: Transfer mixture into a greased 9-inch springform pan, pressing firmly to create an even, compact layer. Bake at 350°F (175°C) for 15 minutes until edges turn golden, then cool.
- Filling Creation: Whip cream cheese until silky smooth, then incorporate sugar, cornstarch, diced coconut, vanilla extract, coconut extract, and salt. Mix thoroughly.
- Egg Integration: Fold in beaten eggs carefully, ensuring complete blending after each addition. Stream coconut milk into the mixture, stirring until smooth and homogeneous.
- Baking Process: Reduce oven temperature to 325°F (163°C). Place springform pan in a water bath, pouring filling over the crust and spreading evenly. Bake for 1 hour and 15 minutes, watching for a slight center wobble indicating perfect doneness.
- Cooling and Setting: Remove from oven and cool naturally at room temperature. Wrap in foil and refrigerate for at least 8 hours to set completely.
- Serving Finale: Top generously with whipped cream and sprinkle with toasted coconut. Slice and enjoy this tropical-inspired cheesecake.
Notes
- Prevent Crust Crumbling: Press the crust mixture firmly and evenly to create a solid base that holds together when slicing.
- Master Water Bath Technique: Use hot water and carefully place the pan to prevent water from seeping into the springform, which can make the crust soggy.
- Achieve Smooth Texture: Beat cream cheese at room temperature and mix slowly to avoid incorporating air bubbles that can cause cracking.
- Optimize Cooling Process: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent sudden temperature changes that might cause surface cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 392
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg