Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream
  • 3 tbsp fresh lemon juice
  • 1 1/2 tbsp coconut extract
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 cups (76g) toasted coconut, divided
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1 tsp coconut extract

Instruction

  • In a medium bowl, combine the crust ingredients and mix well to combine completely.
  • Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  • In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  • Add the sour cream and mix until well combined and smooth.
  • Add the lemon juice and coconut extract and mix until well combined and smooth. Set mixture aside.
  • In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  • Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined. Carefully fold 3/4 of the toasted coconut into the filling.
  • Add the filling to the crust and spread into an even layer.
  • Refrigerate cheesecake until firm, 5-6 hours or overnight.
  • To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  • Add the heavy whipping cream, powdered sugar and coconut extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  • Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with the remaining toasted coconut
  • Refrigerate cheesecake until ready to serve. Cheesecake is best stored well covered and will last well for 4-5 days.