Coconut Cheesecake Recipe

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan or line the base with parchment paper.

Combine 1.5 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut, 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt in a medium bowl. Stir to distribute ingredients evenly.

Add 6 tablespoons melted butter and mix until crumbs are evenly moistened and hold together when pressed. If mixture seems dry add 1 teaspoon more melted butter at a time.

Press crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a glass. Create a compact, even layer.

Bake crust in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already set. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath (optional but recommended for a smooth crack-free top).

Place room-temperature cream cheese (24 oz) in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer. Beat on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape down sides of bowl as needed.

With mixer running on low, add 1 cup granulated sugar gradually and beat until combined and creamy, about 1–2 minutes. Scrape down bowl.

Add 3 large eggs one at a time, mixing just until incorporated after each addition. Avoid overbeating; mix only until egg is combined to reduce air incorporation.

Add 1/2 cup sour cream, 1 cup full-fat coconut milk, 2 teaspoons vanilla extract, 2 tablespoons all-purpose flour, 1/2 cup sweetened shredded coconut, 1 teaspoon lime zest (optional) and 1/4 teaspoon kosher salt. Mix on low speed until smooth and homogeneous, about 30–60 seconds. Scrape down bowl and ensure no streaks remain.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Prepare a water bath: place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–2 inches / 2.5–5 cm).

Bake at 325°F (160°C) for 55–70 minutes. The center should be slightly jiggly (about 1 inch) while the edges look set. Rotate the pan halfway through bake time for even browning if your oven has hot spots.

Turn off oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to minimize cracking and allow gradual temperature change.

Remove the cheesecake from the water bath and remove foil. Place on a cooling rack and let cool to room temperature, then refrigerate, uncovered, for at least 6 hours or preferably overnight to set fully.

Toast 1/2 cup sweetened shredded coconut and 1/4 cup coconut flakes: spread in a single layer on a small baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden and fragrant. Watch closely to prevent burning. Remove and cool.

When cheesecake is fully chilled, run a thin knife around the edge to loosen, then release the springform ring. Transfer to a serving plate if desired.

Spread 1/2 cup coconut cream or whipped cream over the top (optional). Sprinkle toasted coconut and coconut flakes evenly over the top. Dust lightly with 1 tablespoon powdered sugar if desired.

Chill for 15–30 minutes to let topping set before slicing. Use a hot, dry knife (wipe between cuts) to make clean slices.