Samoa Cheesecake
A delightful fusion of rich cheesecake and sweet, toasted coconut flavors, perfect for gatherings and special occasions.
Ingredients
For the Crust
- 24 pieces Oreo cookies
- 4 tbsp melted butter
- 1 pinch salt A pinch to enhance flavor
For the Cheesecake Filling
- 3 packages Neufchâtel or regular cream cheese (3x 225g) Ensure it's at room temperature
- 1 cup granulated sugar
- 1 cup plain or vanilla strained yogurt
- 2 tsp vanilla
- 3 pieces eggs Add one at a time
For the Samoa Top Layer
- 2 cups sweetened shredded coconut Lightly toasted
- 1 3/4 cups caramel sauce Reserve half a cup for later
- 120 g dark chocolate For drizzling
Instructions
Preparation
- Preheat your oven to 160°C (320°F) and grease a 23 cm springform pan.
- Crush the Oreo cookies in a food processor until they turn into fine crumbs.
- Combine the cookie crumbs with melted butter and a pinch of salt, then press this mixture firmly into the bottom of the pan.
- If desired, wrap the outside of the pan with foil for a water bath.
Making the Cheesecake Filling
- In a mixing bowl, beat the cream cheese for about 3 minutes until smooth.
- Add the granulated sugar and blend for another minute.
- Mix in the yogurt and vanilla, then add the eggs one at a time, mixing gently to avoid over-beating.
- Pour the filling over the Oreo crust.
- Bake for approximately 1 hour and 30 minutes until slightly jiggly in the center.
- Keep the oven door slightly open and let it rest in there for about 1 hour.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Preparing the Samoa Top Layer
- Preheat your oven to 350°F (175°C) and lightly toast the shredded coconut on a baking sheet for 5-6 minutes until golden.
- Combine the toasted coconut with 1 cup of caramel sauce.
- Spread half a cup of caramel over the chilled cheesecake and evenly distribute the caramel-coconut mixture on top.
- Melt the dark chocolate and drizzle it over the cheesecake in thin lines, then drizzle any remaining caramel over it.
Notes
Make sure to store any leftover cheesecake in an airtight container in the refrigerator for up to a week. You can also freeze the cheesecake for up to three months.