Coconut Cheesecake with Macadamia Nuts

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​Coconut Cheesecake

with Macadamia Nuts

​When in doubt make this keto snack. It will make you feel better. 

Coconut Cheesecake with Macadamia Nut Crust

WellStar360
Prep Time 25 mins
Cook Time 2 hrs
Resting Time 3 hrs
Total Time 5 hrs 25 mins
Servings 16
Calories 196 kcal

Ingredients
  

Crust:

  • 1 cup raw macadamia nuts
  • 1 cup finely shredded coconut unsweetened
  • 3 tbsp Swerve Sweetener
  • 1/4 tsp salt
  • 2 tbsp melted butter

Filling:

  • 1,5 cups cream cheese softened
  • 1 cup Swerve Sweetener
  • 3 large eggs room temperature
  • 2/3 cup full fat coconut milk canned room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract

Topping:

  • 3/4 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla or coconut extract
  • 1/2 cup large flaked coconut lightly toasted

Instructions
 

Crust:

  • Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
  • In a food processor, process macadamia nuts on high until coarsely chopped.
  • Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
  • Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
  • Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.

Filling:

  • Reduce oven temperature to 300F.
  • In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
  • Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
  • Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
  • Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
  • Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
  • Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.

Topping:

  • In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
  • Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).