Hello, I’m Kate. Today, I will show you a way to make coconut cheesecake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Coconut Cheesecake Recipe
Coconut Cheesecake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Coconut Cheesecake is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular 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:
- Get For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Make ready 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Prepare 2 eggs
- Get 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Take For the Topping:
- Make ready 1/4 cup shredded coconut
- Prepare 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 is going to wrap this up for this special dish coconut cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
