Easiest Way to Cook Delicious Coconut Cheesecake

Without fail making ultimate Coconut Cheesecake easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Coconut Cheesecake with 16 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Coconut Cheesecake.

Ingredients for Coconut Cheesecake

1. Prepare : For the Base:.

2. Needed 6 oz : Marie biscuits (or any other plain tea biscuit).

3. Needed 3 oz : unsalted butter, room temperature.

4. Prepare : as needed, coconut oil to grease the cake pan.

5. Needed : For the Filling:.

6. Prepare 6 oz : granulated sugar.

7. Needed 1.25 lbs : cream cheese, at room temperature.

8. Prepare 1 tbsp : all-purpose flour.

9. Prepare 2 tbsp : vanilla extract.

10. Needed 2 : eggs.

11. Prepare 1 : egg yolk.

12. Prepare 3 oz : heavy whipping cream (30-40% fat).

13. Prepare 3/4 cup : shredded coconut.

14. Needed : For the Topping:.

15. Prepare 1/4 cup : shredded coconut.

16. Prepare to taste : blackberry marmalade (optional).

If all ingredients Coconut Cheesecake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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!.

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