Go Back

Coconut Basque Cheesecake

A rich and creamy cheesecake with a subtle coconut flavor and a beautifully caramelized top, perfect for impressing guests or treating yourself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Ingredients
  • 2 cups cream cheese, at room temperature
  • 1 cup sour cream Can substitute with Greek yogurt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup shredded coconut Toasted for stronger flavor
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/4 cup all-purpose flour
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a 9-inch round springform pan with parchment paper and lightly grease the sides.
  3. In a large mixing bowl, combine the cream cheese and sugar. Beat until smooth and creamy.
  4. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
  5. Mix in the sour cream, vanilla extract, lemon juice, and a pinch of salt.
  6. Gently fold in the flour and shredded coconut until the batter is thick yet pourable.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for about 40-45 minutes, or until the top is golden brown and the center is slightly jiggly.
  9. Let it cool at room temperature before refrigerating. Chill overnight for best flavor.

Notes

For an extra coconut flavor, add a splash of coconut extract. Avoid overmixing to prevent cracks in the cheesecake.