Cheesecake with an almond crust and dried grated coconut is one of my favorite desserts. It’s delicious, comforting, and surprisingly easy to make, with ingredients that are simple to find at your local supermarket.
The recipe I’m sharing today originally came from our neighbor, who is an excellent baker. One day, he made us a wonderfully rich and delicious cheesecake, and I loved it so much that I asked him how he made it. He kindly shared his recipe with me, and I decided to try making my own version.
Now, I’m happy to share this recipe with you so you can make it at home and enjoy the same delicious combination of creamy cheesecake, crunchy almond crust, and fragrant dried coconut. I hope you enjoy this simple and irresistible treat as much as I do!
Almond-Coconut Crust
- 1 cup almond meal
- 4 tablespoons sugar or xylitol
- 5 tablespoons unsweetened shredded coconut
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened to room temperature
- ¾ cup sugar or xylitol
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs, preferably at room temperature
- ½ cup heavy cream (whipping cream)
- ¼ cup sliced almonds
Preparation
Preheat the oven to 375°F.
Prepare a springform pan. I like to place a sheet of parchment paper over the bottom of the pan—there’s no need to cut it to size. Simply place it over the base and snap it into place when you tighten the sides of the pan. Wrap the bottom and sides of the pan tightly in heavy-duty foil to prevent water from leaking in during the water bath.
- Combine the crust ingredients and mix in the melted butter. Press the mixture firmly and evenly into the bottom of the springform pan. Bake for 8–10 minutes, until fragrant and just beginning to brown.
- Beat the cream cheese until smooth. Slowly add the sugar or xylitol and vanilla. Scrape down the sides of the bowl and the beaters thoroughly. Repeat this scraping throughout the recipe. The mixture will gradually become lighter and denser ingredients have a tendency to cling to the bowl. If they aren’t incorporated now, they will be difficult to mix in later.
- Add four of the eggs, one at a time, beating well—about one minute—after each addition. Scrape down the sides of the bowl after each egg.
- Add the remaining egg and the cream. Beat for another minute, then pour the mixture into the prepared pan over the crust.
- Place the foil-wrapped springform pan in a larger baking dish. Carefully pour preheated water into the baking dish until it reaches about halfway up the sides of the springform pan.
- Lower the oven temperature and bake for 60–90 minutes, beginning to check at the one-hour mark. The cheesecake is done when it feels firm around the edges but is still slightly soft in the center, or when the center reaches 150–155°F.
- Remove the cheesecake from the water bath and let it cool for 30 minutes. Run a knife carefully around the inside edge of the pan, then remove the sides of the springform pan. Allow the cheesecake to cool completely to room temperature, for up to 3 hours. Cover and refrigerate for at least 3–4 hours, preferably overnight, before serving.
