- for the cheesecake: 3 (8 oz packages) reduced fat cream cheese
- 1 c sugar
- 2 tbsp ounces cornstarch
- 1 tsp vanilla
- 3 eggs
- lightly beaten
- 7 oz light coconut milk (about half a can)
- 1 tsp coconut extract
- for the crust:
- 1 1/2 c sweetened shredded coconut
- 4 tbsp melted butter
Level of difficulty Average
Preparation time 20mins
Cost Average budget
to make the crust: mix melted butter and coconut together and press into a 10 inch springform pan
bake at 325 for 15 minutes, or until golden, then set aside to cool slightly
Beat cream cheese until smooth.
Add the granulated sugar, cornstarch, vanilla. Beat until smooth and combined.
Add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.
Add the coconut milk and extract until combined.
Place the springform pan with the cooled coconut crust into a large roasting pan.
Pour the cheesecake filling into the springform pan.
Place on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.
Carefully remove the roasting pan from the oven and remove the springform pan.
Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.
Top with whipped cream and toasted coconut if desired before serving
to avoid a soggy crust, cover the outside of your springform pan with 2-3 layers of aluminum foil before baking the crust to help seal the edges against the water bath.
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