Coconut Cheesecake

Coconut cheesecake is a fragrant cheesecake on a thin shortbread base, with a farmer's cheese filling made with heavy cream and shredded coconut, baked for about 50 minutes at 180-190 °C. This amount is for a 16 cm pan, and the flavor turns out rich and wonderfully fragrant. It's just so pretty and delicate - highly recommended!

Coconut Cheesecake

A fragrant cheesecake on a thin shortbread base with a farmer's cheese filling made with heavy cream and shredded coconut. Rich, delicate, and very filling.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Maturing in the fridge (overnight) 8 hours hrs

Total Time 9 hours hrs 20 minutes mins

Servings: 8 slices

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Base

• 100 g flour
• 50 g butter
• 25 g sugar
• 1 pinch salt

Farmer's cheese filling

• 400 g farmer's cheese
• 1 egg
• 50 g sugar
• 1 tbsp cornstarch
• 100 ml cream at least 20%
• 50 g shredded coconut

Method

 

Shortbread base

1. Melt the butter with the sugar, let it cool, then pour it into the sifted flour and salt.
2. Knead into a smooth dough, then rub it between your hands into a shortbread crumb.
3. Grease the pan (mine is 16 cm) with vegetable oil and add the crumb a little at a time, pressing it in: shape the base and sides about 2.5 cm high. Chill the pan with the crust in the fridge.

Filling and baking

1. In a bowl, beat the farmer's cheese, egg, sugar, cornstarch, and heavy cream (at least 20%) into a smooth mixture.
2. Whip the mixture until fluffy, then stir in the shredded coconut and mix.
3. Pour the filling into the pan over the shortbread base.
   
4. Bake for about 50 minutes in a preheated 180-190 °C oven. Remove and let cool. You can eat it right away, but it's better to leave it in the fridge overnight so the cheesecake matures. Enjoy!
   

Notes

This amount is for a 16 cm pan. For a larger pan, double the recipe. If using dairy cream, you can increase the sugar slightly.

Tips

• 16 cm pan. If yours is bigger, feel free to double the recipe, otherwise the cheesecake will come out too shallow.
• Add the crumb a little at a time and press it into the pan: that way the base and the sides (2.5 cm for me) come out thin and even.
• Chill the pan with the crust in the fridge while you make the filling - the shortbread base needs to be cold before you pour the filling in.
• Cream should be at least 20%. If you're using dairy cream, you can increase the sugar a little - mine was 26% plant-based.
• Let the cheesecake mature. You can eat it the same day, but it's better to leave it in the fridge overnight - the flavor and texture noticeably improve.