Coconut Cheesecake
Coconut Cheesecake

Hi everyone, hope you’re having an incredible day. Today, I will show you a way to prepare a special dish, coconut cheesecake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Coconut Cheesecake is something that I have loved my whole life. They’re nice and they look fantastic.

To begin 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. For the Base:
  2. 6 oz Marie biscuits (or any other plain tea biscuit)
  3. 3 oz unsalted butter, room temperature
  4. as needed, coconut oil to grease the cake pan
  5. For the Filling:
  6. 6 oz granulated sugar
  7. 1.25 lbs cream cheese, at room temperature
  8. 1 tbsp all-purpose flour
  9. 2 tbsp vanilla extract
  10. 2 eggs
  11. 1 egg yolk
  12. 3 oz heavy whipping cream (30-40% fat)
  13. 3/4 cup shredded coconut
  14. For the Topping:
  15. 1/4 cup shredded coconut
  16. to taste blackberry marmalade (optional)
Instructions 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 reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!