Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Coconut Cheesecake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Coconut Cheesecake is something which I’ve loved my whole life.
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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 cook it.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Get 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:
- Make ready 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Make ready 2 eggs
- Take 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Get For the Topping:
- Take 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
Top your Coconut Cheesecake with toasted coconut flakes, whipping cream, cream cheese frosting, strawberry sauce, or coconut almond confection. Also, chocolate ganache or caramel sauce would fit great. Think of any topping which suits coconut or cheesecake in general. Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
Steps 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!
The batter should be thick and creamy. Spoon the coconut cheesecake batter over the cooled coconut crust. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined. For topping, combine the coconut flakes (not minced) and cream of coconut.
So that is going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
