Toasted Coconut Cheese Cake.- The aroma is divine....

Last time it was a rich, decadent Coconut Cake which I love to this day, thick, moist and very sweet and flavorful, but this time I've made a Coconut Cheesecake and I'm in love yet again....

You'll notice that in each step in this process I've added coconut flavor so that the end result will not only be light and creamy but absolutely shock full of coconut flavor. The unsweetened coconut as well as the sweetened one was oven roasted in the oven to give it a more complete, finished flavor and add to the whole.

Don't let the steps put you off, they're all easy just take it one step at a time. It's worth it. Here's what you'll need:

Crust:
2 cups coconut cookies (I used Mexican Hawaiian Cookies)
1/2 cup toasted coconut, either sweetened or unsweetened
6 tbl butter (I used 5 tbl butter and 2 tbl coconut oil)
1/3 cup sugar - optional

The Filling:
3 packages of cream cheese, softened
1 cup sugar
4 1/2 tsp cornstarch
2 tsp vanilla extract
1/4 tsp kosher salt
3 large eggs, slightly beaten
7 oz coconut milk (you could also use coconut cream)
2 tsp coconut extract (or you could use coconut liquor)
1/2 cup toasted sweetened coconut

For the Coconut Whipped Cream"
1 cup heavy whipping cream
3 tbl confectioner's sugar (or more to taste)
2-3 tbl coconut milk
1-2 tsp cocomut extract
1/3 - 1/2 toasted coconut, sweetened or unsweetened for topping

Starting the Crust:
Preheat oven to 350F. Spray the springform pan with non-stick spray, cut parchment paper to fit the bottom and sides of the pan (it's worth not skipping this step, you'll be glad when you're ready to serve). If you think water will seep into the springform pan while it cooks, cover the bottom and sides with foil. Put to the side and now work on the crust.

Put the cookies in a blender or food processor and grind until it's almost like sand. Place in bowl along with the other ingredients, melt the butter with the coconut oil and pour in, the crust should look like wet sand and hold together but don't overdo the butter or it will seep out. Once it's mixed, place in the prepared springform pan and place all around the pan so that you can work it up the sides, while pressing it down with a glass then place the rest of the crust on the bottom and press this down too. Bake in the oven at 350F for 8 - 10 min. Allow to cool while you make the filling.

Work on the Filling:
Lower the oven temperature to 325F. Place the softened cream cheese in a large bowl and beat with a mixer or hand held one until soft and smoother. Add the sugar, cornstarch, vanilla extract and combine. Beat the three eggs and begin adding to the cream cheese a little at a time, mixing the egg in before adding more, until you are done with the eggs.  Now add the coconut milk and coconut extract and combine. Add the toasted coconut and fold in gently and combine well.

Pull the middle rack from the oven out so you can place a baking sheet on it. Put a roasting pan or other pan that fits the springform pan on the baking sheet and then place the springform pan inside the roasting pan. You will be adding hot water to cook the cheesecake in a bain marie so keep this in mind.  Pour the filling into the springform pan. Add the hot water to the roasting pan so that it reaches halfway up the side of
the springform pan.

Bake the cheesecake, with the oven at 325 F in the middle rack position of the oven, for about 60 - 70 minues but don't go by strick time, instead check the cheesecake to see that once the filling is almost set or just slightly jiggly in the center of the cheesecake that's the signal that it's done.

Remove the roasting pan from the oven and then take the springform pan out of the water and set on a rack and allow to come to room temperature and then refrigerate it at least 8 hours but I prefer overnight (just like flan....they're no good the same day, they must get chilled to get the texture and flavor to a certain point to be amazing, don't take shortcuts so make this in advance).

For the finishing touches:
You can toast the coconut in the oven at 350F or in a skillet- keep tossing and turning until it gets the color you like, be careful, once it begins to toast it will do so quickly and will take about 8 min or so. Spread the coconut on a sheet pan, place in the oven and check it. Cool before using.

In the bowl of the mixer or with a hand mixer, add the heavy whipping cream and confectioner's sugar and whip for 2-3 min until soft peaks form. Add the coconut milk and the extract and beat for 2-3 min longer or until stiff peaks form.

Spreaf a thick layer on top of the cheesecake and then top this with some of the toasted coconut you have left over for this. Now return the cheesecake to the refrigerator and allow to get cold once more before serving and slicing, about 3-4 hours more.

You're now ready to enjoy and amaze!