Ingredients
- Almond flour: 1 1/2 cups
- Shredded coconut: 1/2 cup
- Coconut oil, melted: 1/4 cup
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Coconut extract: 1 teaspoon
- Almond extract: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, shredded coconut, and melted coconut oil. Press firmly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: Bake the crust for 10-12 minutes, or until lightly golden. Let cool slightly.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 4: Beat in the eggs one at a time, then stir in the coconut extract and almond extract.
- Step 5: Pour the cream cheese mixture over the cooled crust.
- Step 6: Bake for 50-60 minutes, or until the center is just slightly jiggly. 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 before serving.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 3 days for best flavor and texture.
- If you must reheat a slice, do so gently in the microwave in short bursts to prevent the cheesecake from becoming rubbery.
- Garnish each slice with toasted coconut flakes and a drizzle of melted white chocolate for an elegant presentation.
- For a richer almond flavor, lightly toast the almond flour in a dry pan before using it in the crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American