Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Coconut Cheesecake is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Get 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Prepare 2 eggs
- Make ready 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Make ready For the Topping:
- Take 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 your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
