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Coconut Cheesecake

Low Carb Recipe

If you love coconut you are sure to love this Coconut Cheesecake! Lots of cream cheese with vanilla DaVinci syrup, coconut extract, sour cream and unsweetened coconut.

Coconut Cheesecake


32 ounces cream cheese
1 cup DaVinci Vanilla Sugar Free Syrup
2-3 capfuls coconut extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
3 ounces unsweetened coconut

Recipe Directions

With an electric mixer, combine the cream cheese, sour cream, lemon juice, extract and syrup at slow to medium speed, scraping sides often. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more.

With a spatula, gently fold in the coconut until just mixed. Pour the mixture into the springform pan.

Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point.

Run a knife around the edge of the Coconut Cheesecake, separating it from the sides of the pan.