Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Coconut Cheesecake is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Coconut Cheesecake is something which I’ve loved my whole life.

To begin 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 can achieve it.

The ingredients needed to make Coconut Cheesecake:

1. Prepare For the Base:
2. Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
3. Make ready 3 oz unsalted butter, room temperature
4. Prepare as needed, coconut oil to grease the cake pan
5. Prepare 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. Take 2 tbsp vanilla extract
10. Take 2 eggs
11. Get 1 egg yolk
12. Prepare 3 oz heavy whipping cream (30-40% fat)
13. Make ready 3/4 cup shredded coconut
14. Prepare For the Topping:
15. Prepare 1/4 cup shredded coconut
16. Get 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!
9. Ready to serve and ENJOY!

So that’s going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!