Coconut Cheesecake
Coconut Cheesecake

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cheesecake is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Coconut Cheesecake is something that I have loved my entire life.

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