Big Coconut Cream Cheesecake
Crust
- 3 cups crushed digestive biscuits or graham crackers
- ¾ cup melted butter
- 3 tbsp sugar
Mix, press firmly into a 10–12 inch springform pan, and chill.
Coconut Cream Filling
- 1.2 kg (about 5 cups) cream cheese, room temperature
- 1½ cups sugar
- 5 large eggs
- 1½ cups coconut milk (full-fat)
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup shredded coconut
- 2 tsp vanilla extract
- 3 tbsp cornstarch or flour
Steps
- Beat cream cheese until smooth
- Add sugar → mix well
- Add eggs one at a time
- Mix in coconut milk, cream, sour cream, vanilla
- Fold in coconut + cornstarch
- Pour over crust
Baking
- Bake at 160°C / 325°F
- 75–90 minutes, until edges are set and center slightly jiggles
- Turn oven off, crack door open, cool inside 1 hour
- Refrigerate at least 6 hours (overnight best)
Coconut Topping
- 1½ cups sweetened shredded coconut
- ½ cup coconut cream or condensed milk
Mix and spread on top.
(Optional: lightly toast coconut for extra flavor.)
Optional Glaze (like the photo)
- ½ cup powdered sugar
- 2–3 tbsp coconut milk
Drizzle gently over the cake.
Storage
- Keeps 4–5 days refrigerated
- Freezes well (slice first)
