Rich, decadent, and splendid-looking, this will be the star of the table for special occasions.
Coconut Cheesecake
Makes one 8-inch cheesecake
12 servings // 521.78 calories, 50.4g fat, 6g net carbs, 10.1g protein
CRUST
3/4 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 cup butter
12 drops liquid stevia glycerite PLUS 1/4 cup Swerve Confectioners Sweetener
1/2 teaspoon sea salt
1 large egg white
4 8-oz. packages grass-fed cream cheese, softened
1/2 cup Swerve Confectioners Sweetener
Pinch sea salt
1 tablespoon Nielson-Massey Madagascar Bourbon vanilla extract
4 large pasture-raised eggs
1 cup Thai Kitchen unsweetened coconut milk
1/4 cup organic sour cream
FROSTING
4 ounces (1/2 package) cream cheese, softened
1/4 cup Kerrygold butter, softened
1-1/2 tablespoonsThai Kitchen unsweetened coconut milk
2 tablespoons (up to 1/4 C.) Swerve Confectioners Sweetener
1/2 cup unsweetened shredded coconut, toasted
Unsweetened shredded coconut, toasted
***
Preheat oven to 350°F.
CRUST
Pulse the crust ingredients in a food processor. Press dough into the bottom of an 8-inch springform pan.
CHEESECAKE FILLING
Mix filling ingredients (cream cheese, sweetener, salt, vanilla extract, eggs, coconut cream, sour cream) in a stand mixer until blended. Pour onto prepared crust.
Note: you can use a water bath to create a more even baking. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a roasting pan, and place the two pans into the oven. Use a teakettle to fill the outer roasting pan with hot water.
Check the cheesecake at the 55-minute mark to see how it’s doing. Bake until center is almost set.
Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in its water bath for 1 hour.
Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on a cooling rack and let it come to room temperature. Once completely cool, loosely cover top of cheesecake with plastic wrap and refrigerate, 4 hours, or overnight.
TO SERVE
When ready to serve, make frosting. Beat cream cheese, butter, and coconut cream until combined. Slowly add sweenener and toasted coconut until creamy. Frost cheesecake and top with more toasted coconut.
Bon apetit!