Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut cheesecake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. Recipe courtesy of Mary Sue Milliken and Susan Feniger.
Coconut Cheesecake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Coconut Cheesecake is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Cheesecake:
- Prepare For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- Take as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Prepare 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Get 1 tbsp all-purpose flour
- Make ready 2 tbsp vanilla extract
- Make ready 2 eggs
- Take 1 egg yolk
- Get 3 oz heavy whipping cream (30-40% fat)
- Make ready 3/4 cup shredded coconut
- Take For the Topping:
- Make ready 1/4 cup shredded coconut
- Make ready to taste blackberry marmalade (optional)
Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert. Which kind of cheesecake are you looking for? This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips.
Instructions 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 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. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers.
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