Easiest Way to Prepare Quick Coconut Cheesecake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, coconut cheesecake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cheesecake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Coconut Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Coconut Cheesecake:

1. Take For the Base:
2. Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
3. Take 3 oz unsalted butter, room temperature
4. Prepare as needed, coconut oil to grease the cake pan
5. Take For the Filling:
6. Take 6 oz granulated sugar
7. Take 1.25 lbs cream cheese, at room temperature
8. Make ready 1 tbsp all-purpose flour
9. Get 2 tbsp vanilla extract
10. Get 2 eggs
11. Get 1 egg yolk
12. Get 3 oz heavy whipping cream (30-40% fat)
13. Prepare 3/4 cup shredded coconut
14. Take For the Topping:
15. Take 1/4 cup shredded coconut
16. Prepare 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’s going to wrap it up with this special food coconut cheesecake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!