Coconut Cheesecake
Submitted by angelteeters
Coconut cheesecake builds a creamy, coconut-scented filling on a cottage cheese base, bakes it gently in a water bath, then crowns it with a sour cream and coconut topping. A lighter, tropical twist on classic cheesecake.
YIELD
24 servingsPREP
40 minCOOK
80 minREADY
4 hrsCoconut in three places makes this cheesecake sing: coconut extract in the filling, shredded coconut in the topping, and that creamy, tropical flavor running through every bite.
The base is unusual and clever. Instead of cream cheese, the filling starts with cottage cheese beaten until completely smooth, which gives a lighter, slightly tangy cheesecake. Sour cream and heavy cream beaten in restore the richness and silkiness.
The water bath does important work. Setting the springform in a pan of water surrounds the cheesecake with gentle, even heat, which keeps it from cracking and gives it a dense, custardy texture.
A sour cream and coconut topping spread on near the end, with a quick second bake to set it, adds tang and a chewy coconut layer.
The overnight chill isn’t optional. Resting the cheesecake firms it up and lets the flavors meld, so it slices clean and tastes its best.
Chef Tips
- Beat the cottage cheese until completely smooth before adding the eggs, so the filling isn’t grainy.
- Use the water bath and don’t skip it; it prevents cracks and keeps the texture creamy.
- Chill overnight before serving so the cheesecake sets fully and slices cleanly.
Variations
- Toast the coconut topping for a deeper, nuttier flavor.
- Add a layer of pineapple or a drizzle of chocolate for a pina colada or Almond Joy spin.
- Swap the tea-cracker crust for graham cracker or a coconut-cookie crumb crust.
Ingredients
Directions
Pan: 10-inch springform pan Crust:
In a medium-size bowl, combine the social tea cracker crumbs and butter. Blend well with fingers, fork, or pastry blender.
Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.
Chill in the freezer or refrigerator for 30 minutes.
Filling:
In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth.
Then add the remaining 3 eggs, one at a time, and beat until very smooth.
Add the sour cream and heavy cream and continue to beat until very creamy and smooth.
Pour the mixture into the chilled pan.
Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350℉ (180℃) oven for 1¼ hours.
Transfer the cake to a wire rack and allow to cool for 30 minutes.
Topping:
In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth.
Spread the mixture evenly over the top of the cake and bake in a preheated 350℉ (180℃) oven for 5 minutes.
Transfer to a wire rack and let cool completely.
Remove the sides of the springform pan and decorate the top of the cake with a cherry. Refrigerate overnight.
Remove the cake from the refrigerator at least 2 hours before serving.
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