Step-by-Step Guide to Prepare Delicious Coconut Cheesecake

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, coconut cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Coconut Cheesecake is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

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

Instructions 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’s going to wrap this up for this exceptional food coconut cheesecake recipe. Thank you very much for reading. I am sure 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 family, friends and colleague. Thanks again for reading. Go on get cooking!