Coconut Cream Cheesecake

This Coconut Cream Cheesecake is a rich and creamy dessert that combines the tropical flavors of coconut with a velvety cheesecake texture. Perfect for two, this indulgent treat is both satisfying and easy to make.

Ingredients

• Graham cracker crumbs - 1 cup
• Unsweetened shredded coconut - 1/4 cup
• Unsalted butter - 50 grams, melted
• Cream cheese - 200 grams, softened
• Sour cream - 100 grams
• Granulated sugar - 50 grams
• Coconut milk - 100 ml
• Vanilla extract - 1 teaspoon
• Egg - 1 large
• Coconut cream - 50 ml
• Toasted coconut flakes - for garnish

Steps

1. Preheat the oven to 160°C (320°F).
2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 6-inch (15 cm) springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
4. In another bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, coconut milk, vanilla extract, and mix until fully incorporated.
5. Add the egg to the mixture and blend until smooth.
6. Finally, fold in the coconut cream gently until just combined.
7. Pour the cheesecake batter over the cooled crust in the springform pan.
8. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes.
10. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. Before serving, garnish with toasted coconut flakes on top.

Nutrition

• Calories: 450
• Protein: 6 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 200 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Coconut is rich in healthy fats that can provide energy and support heart health.
• Cream cheese provides calcium and protein, contributing to bone health.

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