Easiest Way to Prepare Ultimate Coconut Cheesecake

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To get started with this recipe, we have to prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Cheesecake:

1. Prepare For the Base:
2. Take 6 oz Marie biscuits (or any other plain tea biscuit)
3. Get 3 oz unsalted butter, room temperature
4. Take as needed, coconut oil to grease the cake pan
5. Make ready For the Filling:
6. Prepare 6 oz granulated sugar
7. Get 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Get 2 tbsp vanilla extract
10. Prepare 2 eggs
11. Prepare 1 egg yolk
12. Take 3 oz heavy whipping cream (30-40% fat)
13. Take 3/4 cup shredded coconut
14. Take For the Topping:
15. Prepare 1/4 cup shredded coconut
16. Prepare to taste blackberry marmalade (optional)

Instructions 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!

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