Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. Easy and delicious no-bake cheesecake recipe.
Coconut Cheesecake is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Coconut Cheesecake is something which I have loved my entire life.
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 can achieve that.
The ingredients needed to make Coconut Cheesecake:
- Make ready For the Base:
- Make ready 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
- Get For the Filling:
- Prepare 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Get 2 eggs
- Make ready 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Make ready For the Topping:
- Get 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
Coconut Cream Cheesecake just out of the oven. 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.
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!
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! Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines. This Coconut Cheesecake is hands down, my favorite dessert to date.
So that’s going to wrap it up with this exceptional food coconut cheesecake recipe. Thank you very much for your time. I’m confident you can 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!
