AuthorBriana RiddockYields12 ServingsCategoryFusion, North American
The first time I made a cheesecake was when I was in culinary school. We had to create a dessert for someone we care about and I knew my sister loved cheesecakes, so I made her one.
After that, I started putting cheesecakes on my dinner party menus and making them for friends, so they're pretty much my staple dessert. My background is Jamaican, so I'm adding some coconut flavoring and coconut flakes to this classic cheesecake recipe to give a different taste to something very very familiar.
Ingredients
Directions
Preheat oven to 300-degrees Fahrenheit.
Process the graham crackers into fine crumbs in a food processor. Add in ¼ cup granulated sugar and melted butter.
Line the bottom of a 10-inch springform pan with parchment paper and grease the side of the pan with butter. Press the graham cracker mixture into the bottom of the springform the baking pan and bring the crumbs 1 inch up the sides of the pan.
In a large mixing bowl with an electric whip attachment, whip Tillamook cream cheese spread until fluffy. Add in sugar.
Mix until fully combined and add eggs one at a time.
Scrape down the sides of the bowl and stir in coconut milk, vanilla extract, and coconut extract.
Pour batter over the crust and bake for 35 to 40 minutes.
Pro tip: Place the springform pan on a cookie sheet to catch any melted butter that might run through the cracks in the pan.
Remove cheesecake from the oven and allow to cool for one hour at room temperature.
Refrigerate cheesecake for 4 to 8 hours.
Whip heavy whipping cream, confectioners sugar, and vanilla extract together in a medium mixing bowl with an electric mixer until the cream is firm with stiff peaks.
Gently toast coconut flakes in oven at 300-degrees Fahrenheit for about 6 minutes or until golden brown.
Serve cheesecake with whipped cream and toasted coconut flakes.
Enjoy!
Ingredients
Directions
Preheat oven to 300-degrees Fahrenheit.
Process the graham crackers into fine crumbs in a food processor. Add in ¼ cup granulated sugar and melted butter.
Line the bottom of a 10-inch springform pan with parchment paper and grease the side of the pan with butter. Press the graham cracker mixture into the bottom of the springform the baking pan and bring the crumbs 1 inch up the sides of the pan.
In a large mixing bowl with an electric whip attachment, whip Tillamook cream cheese spread until fluffy. Add in sugar.
Mix until fully combined and add eggs one at a time.
Scrape down the sides of the bowl and stir in coconut milk, vanilla extract, and coconut extract.
Pour batter over the crust and bake for 35 to 40 minutes.
Pro tip: Place the springform pan on a cookie sheet to catch any melted butter that might run through the cracks in the pan.
Remove cheesecake from the oven and allow to cool for one hour at room temperature.
Refrigerate cheesecake for 4 to 8 hours.
Whip heavy whipping cream, confectioners sugar, and vanilla extract together in a medium mixing bowl with an electric mixer until the cream is firm with stiff peaks.
Gently toast coconut flakes in oven at 300-degrees Fahrenheit for about 6 minutes or until golden brown.
Serve cheesecake with whipped cream and toasted coconut flakes.
Enjoy!
