Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream!
Coconut Cheesecake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cheesecake:
- Get For the Base:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Get 6 oz granulated sugar
- Make ready 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Prepare 2 eggs
- Get 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Prepare For the Topping:
- Make ready 1/4 cup shredded coconut
- Take to taste blackberry marmalade (optional)
Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert. This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. This Coconut Cheesecake recipe is very easy to make.
Steps 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!
It's super creamy and delicious and the perfect cheesecake for every. Which kind of cheesecake are you looking for? A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor. Here's a cheesecake that's the perfect addition to a tropical summer soiree! A creamy, coconut-y cheesecake that doesn't need to bake in a water bath.
So that’s going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
