Vanilla Coconut Cheesecake Recipe
Vanilla Coconut Cheesecake Recipe
Ingredients
- 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
Directions
- For the crusts:
- Preheat oven to 350 degrees.
- Place cupcake wrappers inside standard size muffin or cupcake tins.
- Combine sweetened coconut and egg white. Scoop one tablespoon of mixture into lined muffin tins.
- Bake 8-10 minutes until edges are lightly browned.
- For the filling:
- 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.
- Scoop filling over each baked crust. Fill almost to the top.
- Bake at 350 degrees for 15-18 minutes until edges are set but centers remain slightly wobbly.
- Remove pans from oven. Let cakes cool 20 minutes. Remove from pans.
- For the glaze;
- Heat heavy cream over medium heat until it just boils. Pour hot cream over chocolate. Add corn syrup.
- Let mixture sit for five minutes. Stir until smooth. Let cool for one hour.
- Pour ganache over cooled cheesecakes. Let cool completely.
- Top with whipped cream.
- For the whipped cream:
- Beat cream, sugar, and vanilla until the mixture holds firm peaks.
