Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Coconut Cheesecake is something that I’ve loved my entire life.
To get started 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 that.
The ingredients needed to make Coconut Cheesecake:
- Take For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Prepare 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Get 2 eggs
- Get 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Take For the Topping:
- Make ready 1/4 cup shredded coconut
- Prepare 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 this up with this special food coconut cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
