Recipe of Perfect Coconut Cheesecake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Coconut Cheesecake is something that I have loved my whole life.

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

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Get 6 oz Marie biscuits (or any other plain tea biscuit)
3. Make ready 3 oz unsalted butter, room temperature
4. Make ready as needed, coconut oil to grease the cake pan
5. Prepare For the Filling:
6. Make ready 6 oz granulated sugar
7. Make ready 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Prepare 2 eggs
11. Take 1 egg yolk
12. Get 3 oz heavy whipping cream (30-40% fat)
13. Prepare 3/4 cup shredded coconut
14. Take For the Topping:
15. Make ready 1/4 cup shredded coconut
16. Make ready 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 this up with this special food coconut cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!