Hello, I am Elise. Today, I will show you a way to prepare coconut cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Coconut Cheesecake Recipe

Coconut Cheesecake is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Coconut Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cheesecake:

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

Instructions 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 it up for this special dish coconut cheesecake recipe. Thank you very much for reading. I’m sure you will 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 loved ones, friends and colleague. Thank you for reading. Let’s cook!

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