I’m so happy to start the week with this super creamy coconut cheesecake! It’s dense, very smooth and decadent thanks in part to the added coconut milk. I love to crown my cheesecakes with Italian meringue and this time I added a layer of dulce de leche for extra decadence. You have to trust me when I tell you that no one can resist to this creamy cheesecake. It’s literally the bomb!
Ingredients
Crust
◯ Unsalted butter – 10 TBSP (1 ¼ stick)
◯ Pistachios – ½ cup
◯ Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
◯ Raw sugar – 3 TBSP
Coconut Cheesecake filling
◯ Cream cheese, at room temperature – 5 (8 oz) packages
◯ Raw sugar – 1¾ cup
◯ Unbleached all purpose flour – 3 TBSP
◯ Freshly squeezed lemon juice (or fresh pineapple concentrate juice) – 1 TBSP
◯ Pure coconut milk, preferably full fat – ¼ cup
Continue Reading in next page
ADVERTISEMENT
ADVERTISEMENT
