1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup sweetened shredded coconut, toasted, divided
1Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4Bake 60 to 70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5Remove rim from pan. Serve cheesecake topped with remaining coconut.
Use the bottom of a glass or measuring cup to neatly press the crumb crust into the springform pan.
This recipe works best with canned, not refrigerated, coconut milk. Because the fat tends to separate from the liquid, be sure to mix it well.
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter.
Prep: 40 min. Bake: 1 hour + chilling
Makes 16 servings
1 slice: 517 calories, 40g fat (25g saturated fat), 144mg cholesterol, 332mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 9g protein.