Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive 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.
Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep. Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut.
Coconut Cheesecake is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Take For the Base:
- Take 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
- Get For the Filling:
- Prepare 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Get 2 eggs
- Prepare 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Prepare 3/4 cup shredded coconut
- Get For the Topping:
- Make ready 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
It's full of the refreshing flavor of coconut! So there was a day this week that was even crazier than your average day with twin babies. Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil.
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!
Refrigerate overnight, covering when completely cooled. Serve cheesecake topped with remaining coconut. The cheesecake is flavored with lemon and lime to bring extra tropical flair. Add a little island crunch by topping with chopped and toasted macadamia nuts. This marvelous cheesecake has coconut in every layer - shredded coconut in the graham cracker crust, coconut milk in the creamy filling, and crunchy, toasted coconut on top.
So that is going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
