Cloud-Soft Toasted Coconut Japanese Cheesecake

A Fluffy, Tropical Twist on the Classic Japanese Soufflé Cheesecake

133 4 minutes read

If you’re looking for a dessert that’s light, fluffy, and bursting with tropical flavour, look no further than Toasted Coconut Japanese Cheesecake. Known for its delicate, cotton-soft texture, this cheesecake is a beautiful blend of Japanese culinary technique and the nutty, slightly sweet flavour of toasted coconut.

Its airy structure melts in your mouth, making it an ideal treat for both casual gatherings and special occasions. Unlike traditional cheesecakes, Japanese cheesecake feels much lighter and less dense, thanks to the whipped egg whites that give it a soufflé-like texture.

By adding toasted coconut to the mix, we elevate this classic dessert with a tropical twist that makes it truly irresistible. Plus, the addition of coconut lends subtle sweetness and a delightful crunch, while also bringing a summery vibe to the table.

Whether you’re a cheesecake lover or trying to impress your guests with something unique, this recipe is sure to be a hit. Set your oven to 320°F (160°C). Prepare a 7-inch (18 cm) round springform pan or a rectangle pan by lining the bottom with parchment paper.

Wrap the outside of the pan tightly with aluminium foil to prevent water from seeping in during the water bath. Toast the coconut: Spread ½ cup (40 g) of shredded coconut on a baking tray. Bake in the preheated oven for 5-7 minutes, or until golden brown, stirring halfway through to ensure even toasting. Set aside to cool.

Making the Cheesecake Batter; In a medium saucepan, heat 250 g (8 oz) of cream cheese, 50 g (4 tbsp) of unsalted butter, and 100 ml (⅓ cup + 1 tbsp) of whole milk over low heat. Stir until smooth and fully combined. Remove the mixture from the heat and let it cool slightly.

Once the cream cheese mixture has cooled slightly, sift in 60 g (½ cup) of all-purpose flour and 20 g (2 tbsp) of cornstarch. Mix gently until smooth and lump-free. Whisk in 5 egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in ½ tsp vanilla extract and the toasted coconut, saving a little for garnish.

In a clean, grease-free bowl, whip 5 egg whites with a pinch of salt until frothy. Gradually add 100 g (½ cup) of granulated sugar, a tablespoon at a time, and continue beating until stiff peaks form. This may take 4-5 minutes with a hand mixer on medium-high speed. Gently fold ⅓ of the whipped egg whites into the cream cheese mixture to lighten it.

Carefully fold in the remaining egg whites in two additions, using a spatula and a gentle folding motion to maintain the airiness of the batter. Be patient and avoid overmixing. Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any large air bubbles.

Place the pan inside a larger, deep baking dish or roasting pan. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven at 320°F (160°C) for 25 minutes. Then, reduce the temperature to 285°F (140°C) and bake for an additional 50 minutes.

Turn off the oven and leave the cheesecake inside for 15 minutes with the oven door slightly ajar. This helps prevent the cake from collapsing. Remove the cheesecake from the oven and let it cool completely at room temperature before removing it from the pan.

Refrigerate for at least 4 hours, or overnight, for the best texture. Sprinkle the reserved toasted coconut on top before serving for a beautiful, crunchy garnish.

Expert Tips for Success;

Use room temperature ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for a smoother batter and better incorporation.
Don’t overwhip the egg whites: Stop whipping once you reach stiff peaks, as overwhipped whites can cause the cake to collapse.
Be gentle with folding: To keep the cake light and fluffy, fold the egg whites into the batter slowly and carefully to avoid deflating the mixture.
Check for doneness: The cheesecake should jiggle slightly in the centre when done. It will set completely as it cools.

Customization Ideas and Variations;

Flavour Boost: Add a teaspoon of coconut extract for a stronger coconut flavour, or mix in lime or lemon zest for a zesty tropical twist.
Toppings: Drizzle with caramel sauce, white chocolate ganache, or a dollop of whipped cream for added richness.
Gluten-Free Option: Substitute all-purpose flour with an equal amount of almond flour or a gluten-free flour blend.
Dairy-Free Option: Use dairy-free cream cheese, plant-based butter, and coconut milk in place of whole milk for a completely dairy-free version.
Additional Texture: Fold in a handful of finely chopped nuts, like macadamias or almonds, for a crunchy surprise.

Serving Suggestions;

Pair this Toasted Coconut Japanese Cheesecake with a cup of freshly brewed green tea or a tropical fruit smoothie for a refreshing complement.
Serve it with fresh tropical fruits like mango, pineapple, or kiwi for a vibrant burst of colour and flavour.
For a special occasion, dust the top with powdered sugar and garnish with edible flowers or a drizzle of chocolate sauce.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before serving.
Make-Ahead: You can prepare the cheesecake a day in advance and let it chill overnight. Add the toasted coconut garnish just before serving for maximum freshness.

Toasted Coconut Japanese Cheesecake is more than just a dessert—it’s a little piece of heaven on a plate! Its cloud-like texture, delicate sweetness, and tropical coconut flavour make it an unforgettable treat that’s perfect for any occasion.

Whether you’re making it for a family gathering, a birthday, or simply to satisfy your sweet tooth, this cheesecake is guaranteed to impress. So go ahead, give it a try, and watch as everyone falls in love with your baking skills.