Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut cheesecake. 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 recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Coconut Cheesecake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Cheesecake:
- Prepare For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Take 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Make ready 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Make ready 2 eggs
- Take 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Make ready For the Topping:
- Get 1/4 cup shredded coconut
- Take to taste blackberry marmalade (optional)
Instructions to make Coconut Cheesecake:
- Grease an 8" springform cake pan (I use coconut oil for this, because, you know… coconut cheesecake).
- Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
- 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.
- 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
- Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
- Pour mixture into the cake pan. Sprinkle with the additional coconut.
- Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
- 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. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
