Prestígio Cheesecake


  • 2 cups (approximately 9 ounces or 255 grams) chocolate cookie crumbs *
  • 1/2 cup sweetened coconut flakes
  • A dash of salt
  • 1/3 cup unsalted butter, melted


  • 3 packages (8 ounces or 227 grams each) cream cheese, softened
  • 1 cup granulated sugar
  • 6 tablespoons cornstarch
  • A pinch of salt
  • 4 large eggs, at room temperature
  • 1 cup coconut milk
  • 1 can (14 ounces or 396 grams) sweetened condensed milk
  • 3 cups sweetened coconut flakes
  • 1 teaspoon vanilla extract


  • 1-1/2 cups semisweet or milk chocolate chips
  • 3/4 cup heavy whipping cream, heated
  • 1-1/2 teaspoons vanilla extract
  • A dash of salt


  • Coconut flakes and semisweet or milk chocolate shavings or curls.

* You can use any chocolate wafer cookies of your preference, as long as it is not a sandwich-type cookie with filling in the middle.  I used Granny’s Oven Brownie Crisps bought at a Dollar Store.

For the crust:

  1. Preheat oven to 350° F (approximately 180° C).
  2. Place a greased 9-inch (23 cm) springform pan on an approximately 18-inch (46 cm) square, double thickness of heavy-duty aluminum foil, securely wrapping foil around the pan (This is to prevent spillage and to prevent water from the bain-marie from entering the pan).
  3. In a bowl, combine the cookie crumbs, coconut flakes, salt, and melted butter; stir. Press onto the bottom and to a height of 1 inch (2.5 cm) up the sides of the greased pan.  Place pan on a baking sheet.  Bake at for 10 – 12 minutes.  Cool on a wire rack.

For the filling:

  1. Reduce oven temperature to 325°F (approximately 160° C).
  2. Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and beat until blended.  Then, add cornstarch (start beating at low speed; then increase to medium) and beat well.  Scrape the sides of the bowl with a rubber spatula.  Add the eggs, one at a time, beating well after each addition.  Gradually beat in the coconut milk, the condensed milk, the coconut flakes, the salt, and vanilla extract.  Pour mixture into prepared pan and place cheesecake in roasting pan.  Pour boiling water into roasting pan so that water comes halfway up side of springform pan (this will constitute your bain-marie).
  3. Bake for about 75 minutes or until center is set.  Turn off oven and leave cheesecake in oven for 30 minutes more with oven door propped open.
  4. Remove cheesecake from bain-marie and then remove the protective foil wrap. Loosen cheesecake around the edge using a small knife (This will prevent top from cracking).  Cool completely in pan on wire rack.  Refrigerate uncovered for at least 8 hours.

For the glaze:

  1. Place chocolate chips in a small bowl. Pour heated cream over chocolate; whisk until smooth. Stir in vanilla and salt. Cool slightly to reach a spreading consistency, stirring occasionally.
  2. Remove rim from pan.  Spread glaze over cheesecake and then on the sides using a metal blade offset spatula. Refrigerate for 1 hour or until set. Top with coconut flakes and chocolate shavings or curls, if desired.

* Recipe adapted from both, Chocolate-Glazed Coconut Almond Cheesecake recipe (Taste of Home) and White Chocolate-Coconut Cheesecake With Chocolate Macadamia Nut Crust recipe (Godiva).

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();