Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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!
Coconut Cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Coconut Cheesecake is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Make ready as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Take 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Prepare 2 eggs
- Make ready 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Take For the Topping:
- Prepare 1/4 cup shredded coconut
- Make ready to taste blackberry marmalade (optional)
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake. 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!
Instructions 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!
This Coconut Cheesecake recipe is very easy to make. It's super creamy and delicious and the perfect cheesecake for every. Well, you may not be able to swing that this week, but we've got the next best thing—Coconut Cheesecake Squares. A creamy, coconut-y cheesecake that doesn't need to bake in a water bath. Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut.
So that’s going to wrap this up for this special food coconut cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
