Coconut Cheesecake
Coconut Cheesecake

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cheesecake:
  1. Make ready For the Base:
  2. Get 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Make ready 3 oz unsalted butter, room temperature
  4. Take as needed, coconut oil to grease the cake pan
  5. Get For the Filling:
  6. Get 6 oz granulated sugar
  7. Make ready 1.25 lbs cream cheese, at room temperature
  8. Get 1 tbsp all-purpose flour
  9. Take 2 tbsp vanilla extract
  10. Make ready 2 eggs
  11. Make ready 1 egg yolk
  12. Prepare 3 oz heavy whipping cream (30-40% fat)
  13. Prepare 3/4 cup shredded coconut
  14. Make ready For the Topping:
  15. Get 1/4 cup shredded coconut
  16. Prepare 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’s going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!