Easiest Way to Make Speedy Coconut Cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut cheesecake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Coconut Cheesecake is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Coconut Cheesecake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Take 6 oz Marie biscuits (or any other plain tea biscuit)
3. Take 3 oz unsalted butter, room temperature
4. Get as needed, coconut oil to grease the cake pan
5. Make ready For the Filling:
6. Take 6 oz granulated sugar
7. Make ready 1.25 lbs cream cheese, at room temperature
8. Make ready 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Take 2 eggs
11. Get 1 egg yolk
12. Get 3 oz heavy whipping cream (30-40% fat)
13. Take 3/4 cup shredded coconut
14. Take For the Topping:
15. Make ready 1/4 cup shredded coconut
16. Make ready 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 it up with this exceptional food coconut cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!