Coconut Cheesecake
Coconut Cheesecake

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Coconut Cheesecake is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Coconut Cheesecake:
  1. Take 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. Make ready as needed, coconut oil to grease the cake pan
  5. Prepare For the Filling:
  6. Get 6 oz granulated sugar
  7. Get 1.25 lbs cream cheese, at room temperature
  8. Get 1 tbsp all-purpose flour
  9. Prepare 2 tbsp vanilla extract
  10. Get 2 eggs
  11. Make ready 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. Make ready 1/4 cup shredded coconut
  16. Take 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 is going to wrap it up with this special food coconut cheesecake recipe. Thank you very 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. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!