This coconut cheesecake is for coconut lovers, as well as cheesecake fans. The low carb cheesecake is so light and fluffy that you will find it hard to eat only one piece.
The secret to baking such a light and creamy cheesecake is that I bake this in a tin of water. Although this may take a while it is worth the wait. After baking this coconut cheesecake this way, you will want to start experimenting with other flavours. I have a lemon cheesecake baked this way which needs a revisit!
The coconut flavour is not too intense, but has a smooth hint of coconut. I decorated mine with toasted coconut flakes to give it an extra layer of coconut flavour but it’s up to you how you serve it.
When the coconut cheesecake is baked and slightly firm to the touch, I cool mine in the oven with the door slightly open as to avoid cracking. Then the hardest part is cooling it overnight in the fridge before you can tuck in! Although I guess you could chill it in the fridge for a few hours before attacking the cheesecake with a fork. I was erring on caution to ensure that it was chilled thoroughly.
For this coconut cheesecake I baked it in an 8-inch brownie tin purely because I wanted cheesecake squares. The recipe would work just as well in a circular spring form tin and probably easier to ease out of the tin. I will admit that there was a bit of swearing as I cut the cheesecake into squares and eased them out onto the plate. It’s why there are not 9 squares on the plate, but that’s just between us. Once I decorated them, I was happy with the result.
The Chief Taster declared this one of the best cheesecakes he had eaten for a while. I sometimes think he says that just to spur me on to make another cheesecake in a competition against myself. However, the coconut cheesecake bars saw a massacre that night, with not many making it to breakfast the next morning. Once you taste the light, creamy cheesecake you will understand why!
- 1.25 cups Almond flour
- 1/4 cups Coconut flour
- 3 tablespoons Erythritol or low carb sweetener
- 5 tablespoons Butter, melted unsalted
- 1/4 teaspoon Salt
- 16 oz Cream cheese softened
- 3/4 cup Erythritol or low carb sweetener
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Salt
- 3 Eggs
- 1 cup Coconut cream
- 1/2 cup Cream Whipping/Heavy
- Preheat the oven to 180C/350F degrees.
- Cover the bottom of an 8- inch cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it! (I used a square tin but you could use a circular one).
- In a bowl, mix the almond flour, coconut flour, butter, erythritol and salt together until blended. Almost like breadcrumbs.
- Press this mixture down into the cake tin. Smooth out evenly and bake for 15-20 minutes until golden.
- Cool and place in the fridge.
- Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the erythritol and beat until smooth.
- Add the eggs, one at a time, making sure the mixture is smooth.
- Add the vanilla, salt, coconut cream and heavy cream. Whisk until smooth.
- Pour the filling into the cake tin on top of the base.
- Place the cake tin into a large baking pan and fill with hot water so it comes up to about 2/3rds of the side of the cake tin.
- Bake for an hour and 20 minutes until the cheesecake is firm to the touch.
- Cool in the oven with the door slightly open to avoid cracking. Then chill overnight (will power IS required here!)
- Remove from the tin, decorate, eat and enjoy!
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