Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cheesecake is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Coconut Cheesecake is something that I’ve loved my whole life.

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 that.

The ingredients needed to make Coconut Cheesecake:

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

Steps 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 am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!