Hello, I am Marie. Today, we’re going to prepare coconut cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Cheesecake Recipe
Coconut Cheesecake is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Coconut Cheesecake is something which I have loved my whole life. They are fine and they look wonderful.
To be 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 can achieve that.
The ingredients needed to make Coconut Cheesecake:
- Take For the Base:
- Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Make ready 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Make ready 2 eggs
- Get 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Prepare For the Topping:
- Prepare 1/4 cup shredded coconut
- Make ready to taste blackberry marmalade (optional)
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!
So that is going to wrap this up with this exceptional dish coconut cheesecake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
