Coconut Cheesecake

BY YUMMLY

Coconut Cheesecake

INGREDIENTS

  • 1½ cups vanilla wafer crumbs
  • 5 tablespoons granulated sugar
  • heaping ½ cup shredded sweetened coconut
  • 5 tablespoons unsalted butter, meltedFOR THE FILLING
  • 1½ pounds (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 0.50 ounces cornstarch
  • 1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
  • ¼ teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 7 ounces coconut milk
  • ½ teaspoon coconut extractFOR THE COCONUT WHIPPED CREAM
  • 1.5 cups heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 2 tablespoons coconut milk
  • ¼ teaspoon coconut extract
  • ½ cup toasted coconut, for topping

INSTRUCTIONS

To see the full recipe visit YUMMLY.

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