Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Coconut Cheesecake is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Prepare 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
- Prepare For the Filling:
- Take 6 oz granulated sugar
- Make ready 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Take 2 eggs
- Make ready 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Take For the Topping:
- Get 1/4 cup shredded coconut
- Get 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 exceptional food coconut cheesecake recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
