Hi, I am Kate. Today, I will show you a way to prepare coconut cheesecake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. 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 meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my whole life.

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

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. Prepare as needed, coconut oil to grease the cake pan
5. Prepare For the Filling:
6. Take 6 oz granulated sugar
7. Get 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Take 2 eggs
11. Prepare 1 egg yolk
12. Take 3 oz heavy whipping cream (30-40% fat)
13. Make ready 3/4 cup shredded coconut
14. Get For the Topping:
15. Make ready 1/4 cup shredded coconut
16. Prepare 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 for this special dish coconut cheesecake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.

Tags: Coconut Cheesecake Recipe