Recipe: Delicious Coconut Cheesecake

Coconut Cheesecake.

Coconut Cheesecake very diverse and own ideal taste that unique. Few kinds of Coconut Cheesecake recipes are also enough easy to process and dont pick up lengthy. Though not everybody likes Coconut Cheesecake food, currently few people are getting attached and like the sundry Coconut Cheesecake foods on hand. This could be visible from the number of restaurants that supply Coconut Cheesecake as one of the dishes. You can cook Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut Cheesecake

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

Coconut Cheesecake step by step

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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