Hello everybody, it’s John, welcome to my 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 will make it a bit tasty. This will be really delicious.
Coconut Cheesecake is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Coconut Cheesecake is something that I’ve loved my entire life.
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To get started with this recipe, we must 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:
- Get For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Take 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Get 2 eggs
- Take 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Get For the Topping:
- Take 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
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. Remove the cheesecake from the oven, and set it on a rack to cool.
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!
Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. This fantastic No-Bake Coconut Cheesecake is easy to make and sure to please. This No-Bake Coconut Cheesecake cheesecake is a simple variation of my favorite no-bake cheesecake filling. The addition of toasted coconut in the filling and on top makes for a coconut lover's dream! Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
So that’s 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’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
