Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut cheesecake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Coconut Cheesecake is something that I have loved my entire life.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Cheesecake:
- Get For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Take 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Make ready 1 tbsp all-purpose flour
- Make ready 2 tbsp vanilla extract
- Prepare 2 eggs
- Get 1 egg yolk
- Take 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Make ready For the Topping:
- Prepare 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor. Here's a cheesecake that's the perfect addition to a tropical summer soiree! How to make coconut cheesecake with coconut cream. Adding the coconut cream frosting and toasted shredded coconut.
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!
A few notes on this coconut cream dessert. This Coconut Cheesecake recipe is very easy to make. It's super creamy and delicious and the perfect cheesecake for every. Which kind of cheesecake are you looking for? Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth.
So that’s going to wrap it up for this special food coconut cheesecake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
