Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a food processor or blender. 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!
Coconut Cheesecake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Coconut Cheesecake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook 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)
- Prepare 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Prepare 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Take 2 eggs
- Get 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Get For the Topping:
- Take 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
Think of any topping which suits coconut or cheesecake in general. Add vanilla, cream cheese and melted coconut butter to the gelatin mixture. The batter should be thick and creamy. Spoon the coconut cheesecake batter over the cooled coconut crust.
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!
To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers treat. I've been super busy doing things like celebrating my birthday and summering (yes I made it a verb. Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.
So that’s going to wrap this up for this special food coconut cheesecake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!
