Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Coconut Cheesecake is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Coconut Cheesecake is something which I’ve loved my entire life.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. Recipe courtesy of Mary Sue Milliken and Susan Feniger.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare For the Base:
- Prepare Marie biscuits (or any other plain tea biscuit)
- Take unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- Prepare granulated sugar
- Get cream cheese, at room temperature
- Take all-purpose flour
- Take vanilla extract
- Take eggs
- Make ready egg yolk
- Make ready heavy whipping cream (30-40% fat)
- Make ready shredded coconut
- Prepare For the Topping:
- Make ready shredded coconut
- Take blackberry marmalade (optional)
If you like coconut flavored desserts, you will love this coconut cheesecake. Coconut Cream Cheesecake just out of the oven. This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers.
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!
This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. How to make coconut cheesecake with coconut cream. Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines.
So that’s going to wrap this up for this special food coconut cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
