Tahitian Coconut Cheesecake Recipe
passion fruit sauce & crispy coconut wafer
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Ingredients
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Cheesecake Filling
Passion Fruit Sauce
Coconut Wafer Crust
Method
Cheesecake Filling
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the granulated sugar and mix until well combined.
- 2
Add Coconut Milk and Eggs
Gradually add the coconut milk, mixing until incorporated. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and shredded coconut until evenly distributed.
- 3
Transfer to Baking Dish
Pour the cheesecake filling into a prepared crust (instructions below) and smooth the top with a spatula.
Passion Fruit Sauce
- 4
Combine Ingredients
In a small saucepan over medium heat, combine the passion fruit pulp, granulated sugar, and lemon juice.
- 5
Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5-7 minutes, or until slightly thickened. Remove from heat and let it cool.
Coconut Wafer Crust
- 6
Prepare the Crust Mixture
In a mixing bowl, combine the all-purpose flour, shredded coconut, granulated sugar, and salt. Mix until well combined.
- 7
Add Butter and Water
Melt the butter and add it to the dry ingredients along with the water. Mix until it forms a dough.
- 8
Shape the Crust
Press the dough into the bottom and up the sides of a greased 9-inch springform pan.
- 9
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes or until lightly golden. Remove from oven and let it cool before adding the cheesecake filling.