Hello, I’m Jane. Today, I will show you a way to prepare coconut cheesecake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a 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 favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Coconut Cheesecake is something that I’ve loved my entire life.
To be with this particular 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:
- Get For the Base:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Take 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Make ready 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Get 2 eggs
- Make ready 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Take For the Topping:
- Make ready 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 it up with this distinctive dish 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 at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
