Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Coconut Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Cheesecake:

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

Instructions 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’s going to wrap this up for this special food coconut cheesecake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!