Hi, I am Laura. Today, we’re going to make coconut cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to 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 recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Coconut Cheesecake is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Prepare 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Make ready 2 tbsp vanilla extract
- Prepare 2 eggs
- Prepare 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Get For the Topping:
- Prepare 1/4 cup shredded coconut
- Prepare 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 sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
