Coconut Cheesecake
Coconut Cheesecake

Hey everyone, it’s Louise, 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. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Coconut Cheesecake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Coconut Cheesecake is something that I have loved my whole life. They are nice and they look wonderful.

Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.

To begin with this recipe, we have to 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. Take 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. Get For the Filling:
  6. Take 6 oz granulated sugar
  7. Take 1.25 lbs cream cheese, at room temperature
  8. Take 1 tbsp all-purpose flour
  9. Take 2 tbsp vanilla extract
  10. Take 2 eggs
  11. Take 1 egg yolk
  12. Make ready 3 oz heavy whipping cream (30-40% fat)
  13. Prepare 3/4 cup shredded coconut
  14. Take For the Topping:
  15. Get 1/4 cup shredded coconut
  16. Take to taste blackberry marmalade (optional)

Here's a cheesecake that's the perfect addition to a tropical summer soiree! Coconut Cream Cheesecake just out of the oven. Another key ingredient for this cheesecake recipe is coconut cream. But, don't confuse it with cream of coconut which is typically sweetened with sugar.

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!

Another key ingredient for this cheesecake recipe is coconut cream. But, don't confuse it with cream of coconut which is typically sweetened with sugar. This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. It's everything I love about coconut cream pie PLUS cheesecake, friends. Oh my goodness…I just wish I could describe the creamy, coconut-ty goodness.

So that is going to wrap it up with this special food coconut cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!