Cheesecakes are delicious in any shape or form. Even if you are not a dessert person, you’ll love this coconut cheesecake.
The crust for the coconut cheesecake is made with:
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
6 tablespoons melted unsalted butter
1 cup graham cracker crumbs
1/4 cup confectioners’ sugar
To make the filling you need:
2 large eggs
3/4 cup sugar
2 cups cream cheese at room temperature
1/4 teaspoon coconut flavor
1/2 cup coconut milk powder
For the topping, get 1/4 cup unsweetened shredded coconut.
Set the oven to 350 F degrees and prepare a pie pan with height of more than 1 1/4” diameter 9”.
The first step is to make the crust. Mix together all the ingredients and combine them well. Once you’re done, you can place it on the bottom of the pan and on the sides as well.
Grab a bowl and combine the coconut milk powder with the cream cheese and sugar. Add in the coconut flavor, eggs and stir. To prevent lumps you can do this with a mixer. Add the filling over the crust.
Bake the coconut cheesecake in the oven for 20 minutes. Then, cover the crust with aluminum foil, and continue baking for 10 more minutes. Take it out of the oven and let it cool.
In the meantime, bake the coconut flakes for 5 minutes. When they’re done, add them on top of the filling.