Coconut Cheesecake
Coconut Cheesecake

Hey everyone, hope you’re 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. For mine, I will make it a bit unique. This will be really delicious.

Coconut Cheesecake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Coconut Cheesecake is something that I’ve loved my entire life.

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

The ingredients needed to make Coconut Cheesecake:
  1. Take For the Base:
  2. Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Take 3 oz unsalted butter, room temperature
  4. Prepare as needed, coconut oil to grease the cake pan
  5. Get For the Filling:
  6. Prepare 6 oz granulated sugar
  7. Take 1.25 lbs cream cheese, at room temperature
  8. Take 1 tbsp all-purpose flour
  9. Take 2 tbsp vanilla extract
  10. Take 2 eggs
  11. Prepare 1 egg yolk
  12. Make ready 3 oz heavy whipping cream (30-40% fat)
  13. Take 3/4 cup shredded coconut
  14. Take For the Topping:
  15. Get 1/4 cup shredded coconut
  16. Make ready to taste blackberry marmalade (optional)
Step by Step 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’s going to wrap it up with this exceptional food coconut cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to coconut cheesecake cooking. Go on get cooking!