Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Coconut Cheesecake is something which I have loved my entire life. They are fine and they look wonderful.
This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream! Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover Slowly add powdered sugar and toasted coconut until creamy.
To get started with this recipe, we must prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Take For the Filling:
- Make ready 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Take 2 eggs
- Make ready 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Prepare For the Topping:
- Take 1/4 cup shredded coconut
- Take to taste blackberry marmalade (optional)
Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert. 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!
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!
Cheesecake bars are a delicious way to enjoy the rich, creamy taste of cheesecake without Whether you prefer classic coconut cheesecake bars that use shredded coconut to add the flavor, a skinny..like cheesecake and coconut, then you had better go pull your cream cheese out of the fridge to Then, yet again another Juliette vs. the cheesecake story happened this afternoon with the very. Recipe courtesy of Mary Sue Milliken and Susan Feniger. The Coconut Cheesecake recipe out of our category Cheesecake! 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 exceptional food coconut cheesecake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
