Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake


For the crusts:

  • 1 and ½ cups sweetened coconut
  • 1 egg white
  • For the filling;
  • 2 (8 ounce) packages cream cheese at room temperature
  • 2 whole eggs
  • 1 egg yolk
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 (5.3 ounce) containers Traditional Toasted Coconut Vanilla Greek Yogurt

For the glaze:

  • ½ cup (four ounces) heavy cream
  • ½ cup (four ounces) semi-sweet chocolate chips
  • 1 teaspoon corn syrup (optional)
  • For the whipped cream:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla
  1. For the crusts:
  2. Preheat oven to 350 degrees.
  3. Place cupcake wrappers inside standard size muffin or cupcake tins.
  4. Combine sweetened coconut and egg white. Scoop one tablespoon of mixture into lined muffin tins.
  5. Bake 8-10 minutes until edges are lightly browned.
  6. For the filling:
  7. Beat cream cheese, sugar, vanilla extract, and coconut extract until smooth and fluffy. Add eggs and egg yolk one at a time. Beat until combined and scrape the sides of the bowl after each addition. Add yogurt. Mix until smooth.
  8. Scoop filling over each baked crust. Fill almost to the top.
  9. Bake at 350 degrees for 15-18 minutes until edges are set but centers remain slightly wobbly.
  10. Remove pans from oven. Let cakes cool 20 minutes. Remove from pans.
  11. For the glaze;
  12. Heat heavy cream over medium heat until it just boils. Pour hot cream over chocolate. Add corn syrup.
  13. Let mixture sit for five minutes. Stir until smooth. Let cool for one hour.
  14. Pour ganache over cooled cheesecakes. Let cool completely.
  15. Top with whipped cream.
  16. For the whipped cream:
  17. Beat cream, sugar, and vanilla until the mixture holds firm peaks.

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