Hello, I am Kate. Today, we’re going to prepare coconut cheesecake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Coconut Cheesecake is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Cheesecake:
- Prepare For the Base:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Get 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Make ready 2 eggs
- Make ready 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Take For the Topping:
- Take 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
Steps to make Coconut Cheesecake:
- Grease an 8springform 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. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
