This Coconut Cheesecake is a creamy, decadent dessert that combines the rich, tangy taste of cheese with the exotic sweetness of coconut. Its unique texture, moist and flavorful, makes it a hit among guests who appreciate a touch of tropical flair in their desserts. The addition of cocoa to the crust adds a subtle depth, balancing the sweetness with a hint of chocolate.
Why You’ll Love This: The blend of coconut milk and flakes throughout the cheesecake not only infuses it with an irresistible coconut flavor but also ensures it remains exceptionally moist. The two-layer crust, grated directly into the baking dish, creates a delightful contrast in textures, making each bite a comprehensive taste experience.
Perfect Occasion: Ideal for special occasions, celebrations, or as a sophisticated finish to a dinner party. This cheesecake is also perfect for those leisurely weekend gatherings where dessert is the main event. Its tropical notes make it especially fitting for summer get-togethers, yet it’s a welcome addition to any meal year-round.
Decoration Tips: For a beautiful presentation, dust the top with powdered sugar or sprinkle with additional coconut flakes before serving. This not only enhances its appearance but also adds another layer of coconut flavor. For a more decadent touch, a drizzle of dark chocolate ganache can complement the cocoa in the crust and the sweetness of the coconut.
Recipe:
Crust:
- Sift together 250g of flour, 2 tablespoons of cocoa powder, and ½ teaspoon of baking powder. Cut in 120g of butter and mix with 80g of sugar, 1 egg, and 2 tablespoons of thick cream until a dough forms. Divide in half and freeze each portion in a plastic bag.
Cheese Filling:
- Cream 100g of soft butter with 160g of sugar, then gradually add 5 eggs, one at a time. Blend in 1kg of high-quality cream cheese from a tub. Slowly incorporate 250ml of coconut milk (such as Real Thai brand) and stir in 100g of coconut flakes. Mix in 1 heaped tablespoon each of cornstarch and flour until smooth.
Assembly:
- Line a 20×25 cm baking dish with parchment paper. Grate one portion of the frozen crust dough into the dish, pressing down lightly. Pour the cheese mixture over the crust, then grate the second portion of dough on top.
Baking:
- Bake at 180°C (356°F) for about 50-60 minutes. Allow to cool gradually, first in the oven with the door ajar, then refrigerate overnight.
Serving:
- Dust with powdered sugar or sprinkle with coconut flakes for a finishing touch.
Enjoy this Coconut Cheesecake, a dessert that promises to be as delightful to make as it is to serve and savor. Its exquisite blend of flavors and textures is sure to make it a much-requested favorite.
