Hello, I’m Laura. Today, I’m gonna show you how to prepare coconut cheesecake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Cheesecake Recipe
Coconut Cheesecake is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Coconut Cheesecake is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Make ready 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Make ready 2 eggs
- Take 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Prepare 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 is going to wrap it up for this distinctive dish coconut cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
