Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Coconut Cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Coconut Cheesecake Recipe.
You can cook Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Coconut Cheesecake
You need of For the Base:.
It’s 6 oz of Marie biscuits (or any other plain tea biscuit).
Make ready 3 oz of unsalted butter, room temperature.
It’s of as needed, coconut oil to grease the cake pan.
It’s of For the Filling:.
You need 6 oz of granulated sugar.
Prepare 1.25 lbs of cream cheese, at room temperature.
You need 1 tbsp of all-purpose flour.
Take 2 tbsp of vanilla extract.
Prepare 2 of eggs.
Take 1 of egg yolk.
Make ready 3 oz of heavy whipping cream (30-40% fat).
Prepare 3/4 cup of shredded coconut.
Take of For the Topping:.
Prepare 1/4 cup of shredded coconut.
It’s to taste of blackberry marmalade (optional).
Coconut Cheesecake instructions
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!.
