Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Coconut Cheesecake is something that I have loved my whole life.
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To begin with this recipe, we have to prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Cheesecake:
- Take For the Base:
- Make ready Marie biscuits (or any other plain tea biscuit)
- Make ready unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Prepare granulated sugar
- Get cream cheese, at room temperature
- Prepare all-purpose flour
- Prepare vanilla extract
- Prepare eggs
- Make ready egg yolk
- Take heavy whipping cream (30-40% fat)
- Take shredded coconut
- Take For the Topping:
- Prepare shredded coconut
- Prepare blackberry marmalade (optional)
The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake. Once the cheesecake is cooled, top it with the coconut whipped cream and some toasted coconut! The final cheesecake is so thick, creamy and smooth - I love it! Combine the cookie crumbs and butter until thoroughly combined.
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!
Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. Top your Coconut Cheesecake with toasted coconut flakes, whipping cream, cream cheese frosting, strawberry sauce, or coconut almond confection. Also, chocolate ganache or caramel sauce would fit great. Think of any topping which suits coconut or cheesecake in general.
So that’s going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
