Recipe of Favorite Coconut Cheesecake

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready For the Base:
2. Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
3. Get 3 oz unsalted butter, room temperature
4. Get as needed, coconut oil to grease the cake pan
5. Get For the Filling:
6. Take 6 oz granulated sugar
7. Prepare 1.25 lbs cream cheese, at room temperature
8. Get 1 tbsp all-purpose flour
9. Take 2 tbsp vanilla extract
10. Take 2 eggs
11. Make ready 1 egg yolk
12. Prepare 3 oz heavy whipping cream (30-40% fat)
13. Prepare 3/4 cup shredded coconut
14. Take For the Topping:
15. Prepare 1/4 cup shredded coconut
16. Get to taste blackberry marmalade (optional)

Steps 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 exceptional food coconut cheesecake recipe. Thank you very much for reading. I’m sure you can 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!