Hello everybody, 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. For mine, I will make it a little bit tasty. 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’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Coconut Cheesecake is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Make ready 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Take 6 oz granulated sugar
- Prepare 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Get 2 eggs
- Prepare 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Make ready For the Topping:
- Get 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
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. A combination of cream of coconut and shredded coconut gives this beautiful cheesecake its strong tropical flavor.
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!
Here's a cheesecake that's the perfect addition to a tropical summer soiree! Coconut Cream Cheesecake just out of the oven. 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. This Coconut Cheesecake is hands down, my favorite dessert to date.
So that’s going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
