Hi, I am Elise. Today, I will show you a way to make coconut cheesecake recipe. Never skip 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 more unique. This will be really delicious. Not to mention, it’s super satisfying.

Coconut Cheesecake Recipe

Coconut Cheesecake is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Coconut Cheesecake is something that I’ve loved my entire life. They are nice and they look wonderful.

To be with this recipe, we must first prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
3. Get 3 oz unsalted butter, room temperature
4. Get as needed, coconut oil to grease the cake pan
5. Make ready For the Filling:
6. Make ready 6 oz granulated sugar
7. Take 1.25 lbs cream cheese, at room temperature
8. Make ready 1 tbsp all-purpose flour
9. Take 2 tbsp vanilla extract
10. Take 2 eggs
11. Prepare 1 egg yolk
12. Prepare 3 oz heavy whipping cream (30-40% fat)
13. Make ready 3/4 cup shredded coconut
14. Make ready For the Topping:
15. Take 1/4 cup shredded coconut
16. Make ready to taste blackberry marmalade (optional)

Steps 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 is going to wrap it up for this exceptional dish coconut cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!

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