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Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
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Add the eggs, one at a time, beating well after each addition.
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Beat in the coconut extract & vanilla extract.
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Blend together the coconut milk and the 1/4 cup whipping cream and add it to the cheesecake batter, blending well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
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Finally stir in the 1/2 cup toasted coconut.
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Pour the cheesecake batter over the prepared base and bake at 300 degrees F for about 90 minutes. (Oven temperatures will vary slightly. Mine takes the full 90 minutes.
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Don't be an compulsive oven door opener! Don't open it at all in the first hour.
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The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
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Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.