Toasted Coconut Cheesecake is a rich and creamy dessert that combines the flavors of coconut with a buttery graham cracker crust. Topped with toasted coconut flakes, this cheesecake is a tropical delight perfect for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsweetened shredded coconut (toasted)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

• 24 oz cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 large eggs (room temperature)
• 1/2 cup unsweetened coconut milk
• 1 cup unsweetened shredded coconut (toasted)

For Topping:

• 1/2 cup unsweetened shredded coconut (toasted)
• Whipped cream (optional, for serving)

Timing

Making Toasted Coconut Cheesecake takes about 30 minutes for preparation and 60 minutes for baking, plus chilling time.

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs, toasted shredded coconut, granulated sugar, and melted butter. Mix until well combined.
3. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until well combined.
3. Add Eggs: Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
4. Incorporate Coconut Milk: Stir in the coconut milk and toasted shredded coconut until evenly distributed.

Step 3: Bake the Cheesecake

1. Pour Filling: Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool: Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually. Then, remove from the oven and let it cool to room temperature.
4. Chill: Refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Step 4: Prepare the Topping and Serve

1. Toast Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning.
2. Top Cheesecake: Once the cheesecake is chilled, remove it from the springform pan and top with the toasted coconut.
3. Serve: Slice and serve with whipped cream if desired. Enjoy your delicious Toasted Coconut Cheesecake!

Nutritional Information

Here’s a quick overview of the nutritional content of Toasted Coconut Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Slice
Calories	400
Protein	6g
Fat	30g
Carbohydrates	32g
Fiber	1g
Sugar	20g

Tips for Customization

• Flavor Variations: Add a teaspoon of coconut extract for an extra coconut flavor.
• Fruit Topping: Top with fresh tropical fruits like pineapple or mango for a refreshing twist.
• Chocolate Drizzle: Drizzle melted chocolate over the top for an indulgent touch.

Conclusion

Toasted Coconut Cheesecake is a creamy and decadent dessert that brings the flavors of the tropics to your table. With its rich texture and delightful coconut flavor, this cheesecake is sure to impress family and friends. Enjoy this delightful recipe!