Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, coconut cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut Cheesecake is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Coconut Cheesecake is something that I’ve loved my whole life. They’re 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 particular recipe, we have to prepare a few ingredients. 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:
- Get For the Base:
- Get 6 oz Marie biscuits (or any other plain tea biscuit)
- Take 3 oz unsalted butter, room temperature
- Prepare as needed, coconut oil to grease the cake pan
- Get For the Filling:
- Prepare 6 oz granulated sugar
- Take 1.25 lbs cream cheese, at room temperature
- Take 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Take 2 eggs
- Get 1 egg yolk
- Make ready 3 oz heavy whipping cream (30-40% fat)
- Get 3/4 cup shredded coconut
- Take For the Topping:
- Prepare 1/4 cup shredded coconut
- Get to taste blackberry marmalade (optional)
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! This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines.
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!
This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines. 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 Coconut Cheesecake is hands down, my favorite dessert to date.
So that is going to wrap this up for this exceptional food coconut cheesecake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
