Coconut Cheesecake

Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a distinctive dish, Coconut Cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most well liked of current trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They are fine and they look fantastic. Coconut Cheesecake is something that I have loved my entire life.

Many things affect the quality of taste from Coconut Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Cheesecake is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut Cheesecake estimated approx 2 hrs + 4 hrs in the fridge.

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 cook that.

This is an adaptation of a #Thermomix classic.

We added coconut because there is no better combination in the world! (well, maybe honey and shrimps, but that's a different story for another recipe)

Ingredients and spices that need to be Get to make Coconut Cheesecake:

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

Instructions to make 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!

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So that's going to wrap this up for this special food Recipe of Speedy Coconut Cheesecake. Thanks so much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!