Foodie Block Party Triple Coconut Cheesecake 🥥🍰

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 7 months ago

Foodie Block Party Triple Coconut Cheesecake 🥥🍰

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 180°C (350°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