Big Coconut Cream Cheesecake

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

1. Beat cream cheese until smooth
2. Add sugar → mix well
3. Add eggs one at a time
4. Mix in coconut milk, cream, sour cream, vanilla
5. Fold in coconut + cornstarch
6. 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)