Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut cheesecake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Coconut Cheesecake is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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:
- Prepare For the Base:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Get 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Make ready 1 tbsp all-purpose flour
- Make ready 2 tbsp vanilla extract
- Get 2 eggs
- Prepare 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Get For the Topping:
- Make ready 1/4 cup shredded coconut
- Take to taste blackberry marmalade (optional)
Step by Step 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 with this special food coconut cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to coconut cheesecake cooking. Go on get cooking!
