Samoa Caramel Coconut (Printable Version)
Extra-smooth cheesecake with vanilla vibes, caramel layers, golden coconut, a splash of chocolate and crunchy Oreo base.
# What You'll Need:
→ Crust
01 -
24 smashed Oreo cookies
02 -
Pinch salt
03 -
56 g butter, melted
→ Filling
04 -
240 g plain or vanilla Greek yogurt
05 -
2 teaspoons vanilla
06 -
3 eggs
07 -
200 g white sugar
08 -
680 g neufchatel cream cheese, at room temp
→ Topping
09 -
115 g dark chocolate bar
10 -
420 g gooey caramel sauce or dip
11 -
180 g sweetened coconut, shredded
# Steps to Follow:
01 -
Start by greasing a 23-cm springform pan and heating your oven to 163°C. Grab some heavy-duty foil and double-wrap the outside of your pan so water can't sneak in.
02 -
Smash up your Oreo cookies with a food processor until they're crumbs. Stir in melted butter and a bit of salt. Dump that into the pan and press it down flat. Put this pan inside a bigger roasting pan.
03 -
Beat softened neufchatel with an electric mixer for a few minutes until creamy. Add the sugar and keep mixing for a little. Toss in the yogurt and vanilla, then mix and scrape the bowl as you go. Crack in the eggs one after another, mixing slow and easy so you don't overdo it.
04 -
Smooth the cheese mixture right over the crust. Heat water until it boils, then pour into the roasting pan so it goes about 2.5 cm up the side of your springform pan.
05 -
Carefully slide everything onto the lower oven rack. Bake for about 90 minutes till the middle looks almost set but still moves a bit when shaken. When time’s up, switch the oven off and leave the door cracked open so it can chill for one hour inside.
06 -
Once out of the oven, run a knife around the edge. Let it cool on the counter first, then pop it in the fridge for at least 4 hours or, better yet, overnight.
07 -
Heat the oven to 177°C. Dump coconut onto a lined tray and spread it out. Bake for 6 minutes, stir, then toast 3–4 more minutes till golden. Put it in a bowl and let it cool a bit.
08 -
Take 240 g of caramel and stir it into your toasted coconut till everything’s coated. Warm the caramel a little if it’s too thick to mix well.
09 -
Cover the cold cheesecake with 120 g of caramel sauce. Pile on your caramel-coconut mix and gently press down so it sticks.
10 -
Melt the chocolate, pour it into a bag, snip a corner and streak it over the top. Do the same thing with the rest of the caramel sauce just for looks.
11 -
Let it chill in the fridge for at least 15 more minutes till the topping sets. Then slice it up and enjoy, or keep it covered and chilled for about 5 days.
# Additional Notes:
01 -
Letting it cool inside the oven stops big cracks from forming.
02 -
Don’t walk away while toasting coconut—it burns in a snap.
03 -
Room temperature cream cheese is the secret to super smooth filling.