Hello, I am Kate. 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 am going to make it a little 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 recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Coconut Cheesecake is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
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
- Take as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Make ready 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Make ready 2 eggs
- Get 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Get For the Topping:
- Make ready 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 this up for this distinctive dish coconut cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
