Simple Way to Prepare Award-winning Coconut Cheesecake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut cheesecake. It is one of my favorites food recipes. 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 foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Cheesecake is something that I’ve 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:

1. Make ready 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. Get as needed, coconut oil to grease the cake pan
5. Make ready For the Filling:
6. Take 6 oz granulated sugar
7. Make ready 1.25 lbs cream cheese, at room temperature
8. Get 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Get 2 eggs
11. Prepare 1 egg yolk
12. Make ready 3 oz heavy whipping cream (30-40% fat)
13. Prepare 3/4 cup shredded coconut
14. Take For the Topping:
15. Take 1/4 cup shredded coconut
16. Take 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 special food coconut cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!