Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Coconut Cheesecake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Coconut Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Cheesecake:
- Prepare For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Make ready 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Make ready 2 eggs
- Make ready 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Get For the Topping:
- Get 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
The batter should be thick and creamy. Spoon the coconut cheesecake batter over the cooled coconut crust. 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.
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!
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. Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
So that is going to wrap it up for this exceptional 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 at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
