Coconut Cheesecake This velvety cheesecake is made with toasted coconut in the crust plus a shaggy garnish of shredded coconut on the top. As with the classic cheesecake recipe, make sure your cream cheese is very. How to make coconut cheesecake with coconut cream.

Ingredients of Coconut Cheesecake

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

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!.

This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers. 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 Coconut Cheesecake recipe is very easy to make.

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