Coconut Cheesecake
Coconut Cheesecake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut cheesecake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

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

The ingredients needed to make Coconut Cheesecake:
  1. Make ready For the Base:
  2. Take 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Make ready 3 oz unsalted butter, room temperature
  4. Make ready as needed, coconut oil to grease the cake pan
  5. Take For the Filling:
  6. Make ready 6 oz granulated sugar
  7. Make ready 1.25 lbs cream cheese, at room temperature
  8. Make ready 1 tbsp all-purpose flour
  9. Prepare 2 tbsp vanilla extract
  10. Take 2 eggs
  11. Get 1 egg yolk
  12. Take 3 oz heavy whipping cream (30-40% fat)
  13. Get 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)
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 is going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!