Coconut Cheesecake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easier release.

Melt the butter: In a small saucepan over low heat or in a microwave-safe bowl, melt the 6 tbs unsalted butter until liquid. Let cool slightly.

Mix dry ingredients: In a medium bowl, combine 1.5 cups graham cracker crumbs, 1/2 cup unsweetened shredded coconut, 2 tbs granulated sugar, and 1/4 tsp fine salt. Stir to combine evenly.

Combine with butter and press: Pour the melted butter over the crumbs and stir until the mixture resembles wet sand and holds together when pressed. Transfer to the prepared springform pan and press the mixture evenly across the bottom and slightly up the sides using the bottom of a measuring cup or glass.

Bake crust: Bake for 10 minutes until set and fragrant. Remove from oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature: Ensure cream cheese and eggs are at room temperature — this prevents lumps and overmixing. Place the 24 oz cream cheese in a large mixing bowl.

Beat cream cheese and sugar: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes, scraping down the bowl sides as needed.

Add eggs one at a time: With the mixer on low speed, add the 4 large eggs one at a time, mixing briefly after each addition just until incorporated. Do not overbeat — keep the batter smooth and avoid incorporating too much air.

Add sour cream and coconut milk: Mix in 1/2 cup sour cream, 3/4 cup full-fat canned coconut milk, 2 tsp vanilla extract, and 1 tbsp lime zest (if using) on low speed until blended. Scrape the bowl.

Add flour and salt: Sprinkle 1 tbsp all-purpose flour and 1/4 tsp fine salt over the batter and mix on low until just combined; the flour helps stabilize the filling.

Fold in shredded coconut: Using a spatula, gently fold in 3/4 cup unsweetened shredded coconut until evenly distributed throughout the batter.

Prepare for water bath (optional but recommended): Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water leaks. Place the filled pan in a roasting pan large enough to hold it with room for water around the sides.

Pour filling and smooth: Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Add hot water for bain-marie: Place the roasting pan with the cheesecake in the oven and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking.

Bake slowly: Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Ovens vary — start checking at 50 minutes.

Cool in oven: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps minimize cracks.

Chill: Remove the cheesecake from the water bath, unwrap the foil, and remove the foil and parchment carefully once cooled enough to handle. Refrigerate the cheesecake (with the springform locked) for at least 6 hours, preferably overnight, to set thoroughly.

Toast shredded coconut: Spread 1/2 cup sweetened shredded coconut in an even layer on a small baking sheet. Toast in a 350°F (175°C) oven for 3–5 minutes, watching carefully, until golden brown. Remove and cool.

Unmold and garnish: Run a thin knife around the edge of the springform to loosen, then release the ring. Slide the cheesecake onto a serving plate. Sprinkle the toasted coconut and toasted coconut flakes over the top. Dust lightly with 1 tbsp confectioners' sugar if desired and garnish with lime slices or extra zest.

Serve: Slice with a hot clean knife (dip in hot water and wipe dry between cuts) for clean slices. Keep leftovers refrigerated up to 4–5 days.