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Mmmm Smooth & Creamy Coconut Cheesecake

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“Ok, fine, I am a cheesecake snob. The rich, dense, smooth & unctuous cheesecakes (no flour please) with shortbread crusts are my favorites (no greasy graham cracker). This cake developed for Easter dinner - I yearned for coconut but did not want to disrupt the smoooth texture of cheesecake - it's "sine qua non". Family insisted I post ASAP to keep recipe intact (even though cake is gone - before it could fully develop its flavor!). Recipe is truly easy - I believe this is much easier than flour-based cakes. Hardest thing is making the crust (which isn't that tough)! Please plan to make the day before serving to allow the cake to firm up & develop its flavor (best after 2 days but it won't last that long!)”
1hr 50mins

Ingredients Nutrition


  1. For crust:
  2. Preheat oven to 375 degrees F.
  3. Have 9 inch springform pan ready.
  4. Mix flour, salt & sugar together.
  5. Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
  6. Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
  7. Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
  8. Bake 14-16 minutes - until golden brown.
  9. Remove from oven & cool to room temperature Brush with egg white. Set aside.
  10. For custard:
  11. Preheat oven to 475 degrees F.
  12. Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
  13. Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
  14. Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
  15. Pour custard into springform pan whose bottom is lined with the baked crust.
  16. Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
  17. Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
  18. Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
  19. Serve plain or with slices of fresh mango & strawberry.

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