Balsamic Cherry Coconut Cheesecake

This has a lot of steps and components, but the result is a creamy, rich cheesecake that's not too sweet and punctuated by sweet-tart cherries.

Equipment

9" springform pan

Full ingredients list

Crust

1/3 cup shredded coconut

7 oz chocolate graham crackers

5 tbsp butter, melted

3 tbsp sugar

sea salt

Balsamic Cherries

1 cup cherries, pitted

2 tbsp sugar

1/4 cup Blackberry Balsamic

1/4 cup water

Coconut Cheesecake

32 ounces cream cheese, at room temperature

1 cup sugar

2/3 cup full-coconut milk, fully mixed

3 eggs, room temperature

1 tsp vanilla extract

1 tsp coconut extract

salt

1/3 cup shredded coconut

Toasted Coconut

Heat oven to 350. Spread 2/3 cup coconut on a baking try and toast in the oven until lightly brown, 7-9 minutes. Keep a close eye on it, as it can burn quickly. Remove from oven and let cool. 

Crust

Prep your 9" springform pan by wrapping tightly in foil. You will need a larger pan that can hold the springform and a water bath, like a roasting pan or oven-safe skillet. Keep oven at 350. 

In a food processor, blitz 7 oz chocolate graham crackers until they are smashed into crumbs. Add 1/3 cup toasted coconut and process until coconut is incorporated. In a large bowl, stir together crumbs with 5 tbsp melted butter, a pinch of salt, and 3 tbsp sugar. Press crumbs into prepared pan, going up the side. Bake for 10 min and set aside to cool. 

Cherries

Mix together 1 cup pitted cherries, 2 tbsp sugar, 1/4 cup water, pinch salt and 1/4 cup Blackberry Balsamic Vinegar in a small sauce pan. Bring to a low simmer and let cook for 10 minutes, until fruit is softened and the juice is lightly reduced. Remove from heat to cool. 

Cheesecake

In the bowl of an electric mixer, mix 32 ounces of cream cheese (4 packages) with the paddle attachment until fluffy. Add 1 cup sugar and mix until combined. Add 2/3 cup full fat coconut milk (make sure your coconut milk is completely mixed, shake the can or use an immersion blender!), 1 tsp each vanilla and coconut extract, and a pinch of salt, and mix to combine. Add 3 eggs, one at a time, scraping down the bowl after each addition. Pour cheesecake mixture over prepared crust. 

Reserve about 12 cherries for topping the cheesecake. Carefully dollop the remaining cherries and syrup over the cake, using a small offset spatula to swirl the sauce. The cherries will sink a bit in baking so a lighter touch here is good. 

Place springform pan in your waterbath pan and move the whole thing to the oven. Pour boiling water in the outer pan until about halfway up the side. Bake for 65-75 minutes, until the edge about 1" in is set and the middle is still lightly jiggly like Jello. Turn the oven off and crack the door, letting the cheesecake cool for 90 minutes. Move to a cooling rack and let cool completely. Move cake to the fridge and chill overnight (at least 8 hours). 

To serve, add reserved cherries and remaining coconut to the top. (I live with a certified shredded coconut hater so I skipped it, but it will be delicious either way!)