Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coconut cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream!
To get started with this recipe, we have to first prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Cheesecake:
- Take For the Base:
- Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Prepare 6 oz granulated sugar
- Make ready 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Get 2 eggs
- Get 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Prepare For the Topping:
- Prepare 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
Coconut Cream Cheesecake just out of the oven. This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines. A creamy, coconut-y cheesecake that doesn't need to bake in a water bath.
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!
Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut. This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers. This cheesecake is essentially a coconut lover's dream! This triple coconut cheesecake is pretty much amazing in every way possible, and I know you're going to love it.
So that’s going to wrap it up for this exceptional food coconut cheesecake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
