Hello, I’m Marie. Today, we’re going to prepare coconut cheesecake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna 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 well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Coconut Cheesecake is something which I’ve loved my entire life.
To get started with this recipe, we must 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:
- Prepare For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Make ready 6 oz granulated sugar
- Make ready 1.25 lbs cream cheese, at room temperature
- Make ready 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Take 2 eggs
- Take 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Make ready For the Topping:
- Prepare 1/4 cup shredded coconut
- Make ready 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 it up with this distinctive dish coconut cheesecake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
