Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Coconut Cheesecake is something that I’ve loved my entire life.
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:
- Make ready For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Prepare 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Prepare 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Take 2 eggs
- Make ready 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Prepare For the Topping:
- Take 1/4 cup shredded coconut
- Prepare 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 is going to wrap it up with this special food coconut cheesecake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at 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. Go on get cooking!
