Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut cheesecake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Coconut Cheesecake is something which I’ve loved my whole life.
To get started with this 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 it.
The ingredients needed to make Coconut Cheesecake:
- Take For the Base:
- Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Take 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Make ready 2 tbsp vanilla extract
- Prepare 2 eggs
- Prepare 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Get For the Topping:
- Take 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
Steps 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’s going to wrap it up for this special food coconut cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
