Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Coconut Cheesecake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Coconut Cheesecake is something that I have loved my whole life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Get 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Prepare 2 eggs
- Make ready 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Make ready For the Topping:
- Get 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. 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.
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!
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. 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.
So that’s going to wrap it up for this special food coconut cheesecake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
