Brazilian Coconut Tres Leches Cheesecake

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups graham cracker crumbs (gluten
• free)
• 6 tbsp unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) coconut milk
• 1 tsp vanilla extract
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press into the bottom of a 9 inch springform pan.
3. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
4. Gradually add condensed milk and vanilla extract, mixing until fully incorporated. Pour in coconut milk and continue blending until the mixture is velvety and smooth.
5. Pour the cream cheese mixture over the graham cracker crust. Bake for 45 50 minutes or until the center is just set.
6. Remove from oven and immediately pour the combined evaporated milk and remaining condensed milk evenly over the warm cheesecake. Let it sit for about 15 minutes before refrigerating.
7. Cover and chill in the refrigerator for at least 8 hours or overnight.

Chef’s Insight

Allow the cheesecake to come to room temperature before slicing for the smoothest, most indulgent experience.

Notes

The cheesecake may be slightly jiggly in the center when removed from the oven but will firm up as it chills.