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Coconut Basque Cheesecake

A creamy, dreamy dessert that combines the rich flavor of Basque cheesecake with tropical coconut, perfect for any celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 16 oz Cream Cheese, softened Don’t rush this step; ensure it's softened.
  • 1 cup Granulated Sugar
  • 1 cup Coconut Milk
  • 3 large Eggs
  • 1 tsp Vanilla Extract Adds flavor.
  • 1/4 cup All-Purpose Flour
  • 1 cup Shredded Coconut To enhance coconut flavor.
  • a pinch Salt Contains key flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the softened cream cheese and sugar. Mix until smooth and creamy.
  3. Pour in the coconut milk, eggs, and vanilla extract. Mix until well incorporated.
  4. Sprinkle the flour, shredded coconut, and salt over the mixture. Fold gently until just combined.
  5. Line a 9-inch round springform pan with parchment paper and lightly grease it. Pour the batter into the pan.
  6. Bake for about 50-60 minutes until puffed and golden with a slight jiggle in the center.
  7. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour, then refrigerate for at least 4 hours.
Serving
  1. Dust with shredded coconut or serve with a dollop of whipped cream prior to serving.

Notes

Make a day in advance to let flavors develop. Serve chilled or at room temperature. Experiment with flavored extracts for a unique twist.