Ingredients
- Almond flour: 1 cup
- Shredded coconut: 1/2 cup
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Coconut extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Toasted sliced almonds: 1/4 cup (for topping)
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Step 2: In a bowl, combine almond flour and shredded coconut. Press evenly into the bottom of the prepared springform pan to create the crust.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 4: Add the eggs one at a time, beating well after each addition. Stir in the coconut extract and vanilla extract.
- Step 5: Pour the cream cheese mixture over the almond coconut crust. Bake for 60-70 minutes, or until the center is almost set.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight. Before serving, garnish with toasted sliced almonds.
Notes
- For best flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- If you prefer a softer texture, let a slice sit at room temperature for about 15-20 minutes before enjoying.
- A dollop of whipped cream and a sprinkle of extra toasted coconut flakes make a beautiful and delicious presentation.
- To prevent cracks, ensure your cream cheese is fully softened before mixing, and avoid overbaking the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American