Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Coconut Cheesecake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Cheesecake:

1. Make ready For the Base:
2. Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
3. Take 3 oz unsalted butter, room temperature
4. Prepare as needed, coconut oil to grease the cake pan
5. Prepare For the Filling:
6. Make ready 6 oz granulated sugar
7. Prepare 1.25 lbs cream cheese, at room temperature
8. Get 1 tbsp all-purpose flour
9. Take 2 tbsp vanilla extract
10. Take 2 eggs
11. Prepare 1 egg yolk
12. Get 3 oz heavy whipping cream (30-40% fat)
13. Get 3/4 cup shredded coconut
14. Get For the Topping:
15. Take 1/4 cup shredded coconut
16. Get to taste blackberry marmalade (optional)

Steps 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 is going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s 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!