Hi, I am Marie. Today, I will show you a way to prepare coconut cheesecake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Coconut Cheesecake Recipe

Coconut Cheesecake is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Coconut Cheesecake is something which I have 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 cook it.

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
3. Take 3 oz unsalted butter, room temperature
4. Prepare as needed, coconut oil to grease the cake pan
5. Take For the Filling:
6. Make ready 6 oz granulated sugar
7. Prepare 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Take 2 tbsp vanilla extract
10. Take 2 eggs
11. Prepare 1 egg yolk
12. Get 3 oz heavy whipping cream (30-40% fat)
13. Make ready 3/4 cup shredded coconut
14. Prepare For the Topping:
15. Make ready 1/4 cup shredded coconut
16. Make ready 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’s going to wrap it up with this distinctive dish coconut cheesecake recipe. Thanks so much for reading. I’m sure you can 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.

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