Recipe of Speedy Coconut Cheesecake

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Coconut Cheesecake. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake Recipe. Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best.

You can have Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Cheesecake

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

Here's a cheesecake that's the perfect addition to a tropical summer soiree!This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips.Coconut Cream Cheesecake just out of the oven.Which kind of cheesecake are you looking for?

Coconut Cheesecake step by step

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!.

Recipe courtesy of Mary Sue Milliken and Susan Feniger.Coconut graham cracker crust + coconut cheesecake filling.A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor.

Coconut Cheesecake Bars recipe - the best coconut cheesecake bars I have ever had!Creamy, sweet, perfect amount of coconut in every bite, no crumbly crust - these cheesecake bars are one of.Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines.This cheesecake is essentially a coconut lover's dream!This triple coconut cheesecake is pretty much amazing in every way possible, and I know you're going to love it.