Coconut Cheesecake
Coconut Cheesecake

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Coconut Cheesecake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Coconut Cheesecake is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Cheesecake:
  1. Prepare For the Base:
  2. Get 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Get 3 oz unsalted butter, room temperature
  4. Take as needed, coconut oil to grease the cake pan
  5. Prepare For the Filling:
  6. Get 6 oz granulated sugar
  7. Make ready 1.25 lbs cream cheese, at room temperature
  8. Prepare 1 tbsp all-purpose flour
  9. Prepare 2 tbsp vanilla extract
  10. Make ready 2 eggs
  11. Take 1 egg yolk
  12. Take 3 oz heavy whipping cream (30-40% fat)
  13. Make ready 3/4 cup shredded coconut
  14. Make ready For the Topping:
  15. Take 1/4 cup shredded coconut
  16. Prepare to taste blackberry marmalade (optional)
Steps to make Coconut Cheesecake:
  1. Grease an 8" springform cake pan (I use coconut oil for this, because, you know… coconut cheesecake).
  2. Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
  3. Add butter and mix: 5min/120°F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed.
  4. Preheat oven to 350°F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5
  5. Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
  6. Pour mixture into the cake pan. Sprinkle with the additional coconut.
  7. Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
  8. Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!

So that is going to wrap it up for this exceptional food coconut cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!