Ingredients
For the Graham Cracker Crust:
2 cups (198 grams) graham cracker crumbs finely crushed
1/3 cup (67 grams) granulated sugar
6 Tablespoons (85 grams) unsalted butter melted
For the Coconut Cheesecake:
4 8 ounce packages (924 grams) full-fat cream cheese at room temperature
1/2 cup (113 grams) full-fat sour cream at room temperature
1 and 1/4 cups (248 grams) granulated sugar
1 teaspoon (4 grams) coconut extract
1/2 teaspoon (2 grams) vanilla extract
4 large eggs at room temperature
2 large egg yolks at room temperaure
1 cup (227 grams) Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
1 cup (84 grams) unsweetened coconut finely shredded
For the Coconut Mousse:
1 cup (227 grams) heavy cream cold
1/4 cup (28 grams) confectioners’ sugar sifted
1 teaspoon (4 grams) coconut extract
2 Tablespoons Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
6 ounces (170 grams) full-fat cream cheese at room temperature
1 cup (84 grams) coconut flakes lightly toasted
Instructions
For the Graham Cracker Crust:
Preheat oven to 350 degrees (F). Lightly spray a 9″ springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
Reduce oven to 325 degrees (F).
For the Coconut Cheesecake:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed.
On medium speed, add sugar, coconut extract, and vanilla, and beat smooth, scraping down the sides and bottom of bowl as needed.
On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven!
Add in the coconut and beat until it’s just incorporated in the batter. Finally, fold in the shredded coconut until evenly combined.
Pour filling into prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
Carefully place the pan in the oven and bake for 30 minutes. Then reduce the oven temperature to 300 degrees and continue baking for another 50 minutes.
Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Coconut Mousse:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, whip the heavy whipping cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 3 minutes. Add in the coconut cream and coconut extract and whip smooth. Set aside.
In a separate bowl, using a handheld electric mixer, beat cream cheese until completely smooth.
Fold whipped cream into cream cheese, stirring until well combined.
Remove cheesecake from the pan, then top with the coconut mousse.
Sprinkle with toasted coconut and serve!
For clean slices, use a large, sharp knife, slice the slab into 8 slices, wiping the knife clean with a damp cloth between slices.
