Hello everybody, it is Sophie, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most favored of recent viral foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Coconut Cheesecake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Get For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Get 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Make ready 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Make ready 2 eggs
- Get 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Make ready For the Topping:
- Take 1/4 cup shredded coconut
- Take to taste blackberry marmalade (optional)
Step by Step 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 special food coconut cheesecake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to coconut cheesecake cooking. Go on get cooking!
