Go Back

Coconut Basque Cheesecake

This Coconut Basque Cheesecake combines the decadence of traditional cheesecake with a tropical coconut twist, making it a quick and elegant dessert for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easy blending
  • 1 cup sugar
  • 1 teaspoon vanilla extract For a richer flavor
  • 3 large eggs Added one at a time
  • 1 cup coconut cream For a creamy texture
  • 1 cup all-purpose flour To bind the ingredients
  • 1/2 teaspoon salt Enhances flavor
  • 1 cup shredded coconut (unsweetened) Toast for extra flavor if desired
  • 1 amount Butter or oil spray For greasing the pan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Grease an 8-inch round springform pan with butter or oil spray.
Batter Mixing
  1. In a large bowl, combine the softened cream cheese and sugar; beat until smooth and creamy, about 2-3 minutes.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, coconut cream, and shredded coconut.
  4. Gently fold in the flour and salt until just combined, being careful not to overmix.
Baking
  1. Pour the mixture into the prepared springform pan.
  2. Bake for 30-35 minutes; the top should be browned and the center slightly jiggly.
Cooling and Serving
  1. Let the cheesecake cool to room temperature.
  2. Refrigerate for a couple of hours before serving.
  3. Serve chilled or at room temperature.

Notes

For extra coconut flavor, toast your shredded coconut before adding it to the batter. Remember to let the cheesecake cool for a few hours in the fridge for the best flavor. The jiggle in the center is okay; it will firm up as it cools.