Recipe: Perfect Coconut Cheesecake

Coconut Cheesecake. Find Out How To Make Baked Cheesecake. In a food processor or blender. Remove the cheesecake from the oven, and set it on a rack to cool.

Also, chocolate ganache or caramel sauce would fit great. Think of any topping which suits coconut or cheesecake in general. Add the corn starch and coconut flakes. You can have Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut Cheesecake

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

Make sure that all ingredients are well combined. For topping, combine the coconut flakes (not minced) and cream of coconut. Pour the cheesecake batter into the pan with crust. Take the cheesecake out and spread the topping evenly over the top.

Coconut Cheesecake step by step

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!.

Combine the cookie crumbs and butter until thoroughly combined. The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake. Once the cheesecake is cooled, top it with the coconut whipped cream and some toasted coconut! The final cheesecake is so thick, creamy and smooth - I love it! Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.

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