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Coconut Cream Cheesecake

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Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/2 cup unsweetened shredded coconut, lightly toasted
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

For the filling:

  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional but recommended)
  • 1 cup full-fat coconut milk (well shaken)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • For the sour cream topping:
  • 1 1/4 cups sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

For garnish (optional):

  • 1 cup sweetened or unsweetened shredded coconut, toasted
  • Fresh lime zest or thin lime slices
  • Whipped cream

Instructions
 

  • Prep the pan. Heat the oven to 325°F (163°C). Wrap a 9-inch springform pan in two layers of heavy-duty foil, covering the bottom and sides to guard against water leaks. Lightly grease the inside.
  • Toast the coconut. Spread shredded coconut on a baking sheet and bake for 4–6 minutes, stirring once, until lightly golden. Set aside to cool.
  • Make the crust. Mix graham crumbs, toasted coconut, sugar, melted butter, and a pinch of salt until the texture resembles damp sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool on a rack while you make the filling.
  • Beat the cream cheese. In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add sugar and beat another minute until no lumps remain. Scrape the bowl well.
  • Add eggs and flavorings. Beat in the eggs one at a time on low, just until combined. Mix in vanilla, coconut extract, salt, and cornstarch. Avoid overmixing to limit air bubbles.
  • Blend in coconut milk. With the mixer on low, slowly pour in the coconut milk. Mix until silky and uniform. Tap the bowl on the counter a few times to pop air pockets.
  • Set up the water bath. Pour the filling into the crust. Place the springform pan inside a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform.
  • Bake low and slow. Bake at 325°F for 55–70 minutes, until the edges are set but the center still wobbles like gelatin. Do not bake until firm; carryover heat finishes the job.
  • Spread the sour cream topping. Stir sour cream, sugar, and vanilla until smooth. Gently spread over the hot cheesecake. Return to the oven for 5 minutes.
  • Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Remove the pan from the water bath, unwrap the foil, and cool on a rack until room temperature.
  • Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step sets the texture and makes slicing clean and easy.
  • Garnish and serve. Run a thin knife around the edge, then release the springform ring. Top with toasted coconut, a little lime zest, or whipped cream. Slice with a hot, dry knife for neat wedges.