Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Coconut Cheesecake is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Get 6 oz Marie biscuits (or any other plain tea biscuit)
3. Prepare 3 oz unsalted butter, room temperature
4. Get as needed, coconut oil to grease the cake pan
5. Get For the Filling:
6. Prepare 6 oz granulated sugar
7. Take 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Get 2 tbsp vanilla extract
10. Get 2 eggs
11. Make ready 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. Prepare 1/4 cup shredded coconut
16. Prepare 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!

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