Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Coconut Cheesecake is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Make ready 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Get 2 eggs
- Prepare 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Make ready For the Topping:
- Prepare 1/4 cup shredded coconut
- Make ready 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 is going to wrap it up for this exceptional food coconut cheesecake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
