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Foodie Block Party Triple Coconut Cheesecake π₯₯π°
Foodie Block Party Triple Coconut Cheesecake π₯₯π°
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours (including chilling) | Kcal: 380 kcal | Servings: 10 slices
Ingredients:
- 250g (9 oz) graham crackers
- 120g (1/2 cup) unsalted butter, melted
- 500g (2 cups) cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup desiccated coconut
- 400ml (14 oz) coconut milk
- 4 large eggs
- 1/4 cup shredded coconut, toasted (for garnish)
- Whipped cream and extra shredded coconut, to serve
Directions:
- Preheat your oven to 180Β°C (350Β°F). Grease and line the base of a 9-inch springform cake tin with baking paper.
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Combine the crumbs with melted butter and mix until well combined. Press the mixture into the base of the prepared tin and refrigerate for 20 minutes.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the desiccated coconut and coconut milk, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition. Pour the mixture over the chilled crust.
- Place the tin on a baking tray and bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center.
- Turn off the oven and leave the cheesecake to cool completely with the oven door ajar.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, garnish with toasted shredded coconut and whipped cream. Slice and enjoy!
#coconutcheesecake #dessertlover #homemadecheesecake #tasty_love
