Steps to Make Homemade Coconut Cheesecake

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Coconut Cheesecake is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Make ready 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. Prepare For the Filling:
6. Take 6 oz granulated sugar
7. Prepare 1.25 lbs cream cheese, at room temperature
8. Make ready 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Take 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. Make ready For the Topping:
15. Prepare 1/4 cup shredded coconut
16. Prepare 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 is going to wrap this up with this special food coconut cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!