Coconut Raspberry Cheesecake Recipe
Make Coconut Raspberry Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, shredded coconut, and sugar. Mix well.
- 2
Add Butter
Pour in the melted butter and stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Pre-bake the Crust
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Remove and let cool.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream, mixing until well combined.
- 7
Incorporate Eggs
Add eggs, one at a time, mixing well after each addition. Do not overmix.
- 8
Add Flavorings
Stir in the vanilla extract and coconut extract until fully incorporated.
- 9
Fold in Raspberries
Gently fold in the fresh raspberries, being careful not to break them.
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 11
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 12
Cool the Cheesecake
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 13
Prepare Topping
Before serving, toss the fresh raspberries with powdered sugar in a small bowl.
- 14
Garnish the Cheesecake
Sprinkle the top of the cheesecake with shredded coconut and arrange the sugared raspberries on top.