Coconut Cheesecake
Coconut Cheesecake

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Coconut Cheesecake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Coconut Cheesecake is something which I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Coconut Cheesecake:
  1. Take For the Base:
  2. Get 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Make ready 3 oz unsalted butter, room temperature
  4. Prepare as needed, coconut oil to grease the cake pan
  5. Prepare For the Filling:
  6. Take 6 oz granulated sugar
  7. Get 1.25 lbs cream cheese, at room temperature
  8. Take 1 tbsp all-purpose flour
  9. Make ready 2 tbsp vanilla extract
  10. Take 2 eggs
  11. Take 1 egg yolk
  12. Take 3 oz heavy whipping cream (30-40% fat)
  13. Take 3/4 cup shredded coconut
  14. Take For the Topping:
  15. Make ready 1/4 cup shredded coconut
  16. Get 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’s going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!