Vanilla Bean Coconut Cheesecake

Experience the ultimate tropical delight with our Vanilla Bean Coconut Cheesecake. This exquisite dessert features a coconut biscuit base, a creamy vanilla bean and coconut filling, and a delightful coconut topping. Perfect for any special occasion or as a luxurious treat, this cheesecake is sure to captivate with its smooth texture and rich flavors.

Vanilla Bean Coconut Cheesecake Recipe

Ingredients

For the Base:

• 250g (8.8 oz) digestive biscuits
• 100g (3.5 oz) unsalted butter, melted
• 50g (1.8 oz) desiccated coconut

The Cheesecake:

• 600g (21.2 oz) full-fat cream cheese
• 150g (5.3 oz) granulated sugar
• 1 vanilla bean (or 2 tsp vanilla extract)
• 200ml (6.8 fl oz) coconut milk
• 3 large eggs
• 150ml (5.1 fl oz) double cream
• 2 tbsp cornstarch
• 100g (3.5 oz) shredded coconut

For the Topping:

• 200ml (6.8 fl oz) double cream
• 50g (1.8 oz) powdered sugar
• 1 tsp vanilla extract
• 50g (1.8 oz) toasted coconut flakes

Instructions

Prepare the Base:

1. Preheat the oven to 180ºC (160ºC fan, 350ºF).
2. Crush the digestive biscuits into fine crumbs using a food processor.
3. In a bowl, mix the biscuit crumbs with the melted butter and desiccated coconut until well combined.
4. Press the mixture into the bottom of a 9-inch (23cm) springform tin lined with parchment paper.
5. Bake the base in the oven for 10 minutes. Set aside to cool.

Make the Cheesecake:

1. Reduce the oven temperature to 160ºC (140ºC fan, 320ºF).
2. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
3. Scrape the seeds from the vanilla bean and add to the mixture (or add vanilla extract). Beat until well combined.
4. Add the coconut milk, eggs, and double cream. Mix until smooth.
5. Sift in the cornstarch and fold in the shredded coconut until well incorporated.
6. Pour the cheesecake mixture over the cooled biscuit base, spreading evenly.
7. Bake in the oven for 50-60 minutes, or until the center is set but still slightly wobbly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
9. Remove from the oven and refrigerate for at least 6 hours, or overnight.

Decorate the Cheesecake:

1. Once the cheesecake has set, whip the double cream with powdered sugar and vanilla extract until soft peaks form.
2. Spread the whipped cream over the top of the cheesecake.
3. Sprinkle with toasted coconut flakes.
4. Allow the topping to set in the refrigerator for about 30 minutes before slicing and serving.

Additional Information

Tips for Perfect Vanilla Bean Coconut Cheesecake:

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps in achieving a smooth and creamy cheesecake mixture.
• Avoid Overmixing: When making the cheesecake layer, mix until just combined to avoid incorporating too much air, which can cause cracks.
• Water Bath: Baking your cheesecake in a water bath can help prevent cracks and ensure even baking. Simply place your springform pan in a larger pan and add hot water until it reaches halfway up the sides of the springform pan.
• Cool Gradually: After baking, let the cheesecake cool gradually to prevent it from cracking. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for about an hour.

Variations:

• Nut-Free Option: If you prefer a nut-free cheesecake, ensure your ingredients like coconut milk and shredded coconut do not contain traces of nuts.
• Fruit Topping: Add fresh tropical fruits such as pineapple or mango slices on top of the cheesecake for a refreshing twist.
• Chocolate Drizzle: For a richer flavor, drizzle melted white or dark chocolate over the top before adding the whipped cream.

Storage and Serving:

• Storage: Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It can last for up to 5 days.
• Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
• Serving Suggestion: Serve the cheesecake slightly chilled with a cup of hot tea or coffee for a delightful treat. It pairs well with a light dusting of powdered sugar or a drizzle of caramel sauce.

 

FAQs

What makes this Vanilla Bean Coconut Cheesecake unique?

This cheesecake combines the delicate flavor of vanilla bean with the tropical richness of coconut, creating a smooth and luxurious dessert.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated overnight, making it ideal for planning ahead for special occasions.

How do I store leftover cheesecake?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months.

Can I use vanilla extract instead of vanilla bean?

Yes, you can use vanilla extract if vanilla beans are not available. Use 2 teaspoons of vanilla extract as a substitute.

Is it necessary to use a water bath for baking the cheesecake?

Using a water bath helps ensure even baking and prevents cracks in the cheesecake, but it is not strictly necessary, especially if you cover the top with whipped cream.