Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a Authentic dish, coconut cheesecake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Coconut Cheesecake is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Coconut Cheesecake is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.
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
- Make ready as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Make ready 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Prepare 2 eggs
- Get 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Make ready For the Topping:
- Make ready 1/4 cup shredded coconut
- Take 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’s going to wrap this up for this unique food coconut cheesecake recipe. Thank you very much for your time. I’m sure 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, colleague and friends. Thank you for reading. Go on get cooking!
