Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cheesecake recipe is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Coconut Cheesecake recipe is something that I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Coconut Cheesecake: recipe

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

Instructions to make Coconut Cheesecake: recipe

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!

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