Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut cheesecake. One of my favorites food recipes. This time, I’m gonna 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 in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Coconut Cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.
Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep. Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut.
To get started with this recipe, we must prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Cheesecake:
- Prepare For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Take 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Get 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Take 2 eggs
- Get 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Make ready For the Topping:
- Prepare 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
It's full of the refreshing flavor of coconut! So there was a day this week that was even crazier than your average day with twin babies. Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil.
Steps to make Coconut Cheesecake:
- 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!
Refrigerate overnight, covering when completely cooled. Serve cheesecake topped with remaining coconut. The cheesecake is flavored with lemon and lime to bring extra tropical flair. Add a little island crunch by topping with chopped and toasted macadamia nuts. This marvelous cheesecake has coconut in every layer - shredded coconut in the graham cracker crust, coconut milk in the creamy filling, and crunchy, toasted coconut on top.
So that’s going to wrap this up with this special food coconut cheesecake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
