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Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
We all know that eating healthy meals can help us feel better within our bodies. Increasing our intake of healthy foods while lowering the intake of unhealthy kinds plays a part in a more wholesome feeling. A salad allows us to feel a lot better than a piece of pizza (physically anyway). Sometimes it’s difficult to find wholesome foods for treats between meals. Finding snacks that help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods if you want an energy-boosting treat.
If you’re looking for a quick snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Make the change from refined products including white bread to the healthier whole grain alternatives.
You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to coconut cheesecake recipe. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Coconut Cheesecake:
- Take For the Base:
- Provide Marie biscuits (or any other plain tea biscuit)
- Take unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Use For the Filling:
- Prepare granulated sugar
- Take cream cheese, at room temperature
- Use all-purpose flour
- You need vanilla extract
- You need eggs
- Get egg yolk
- Provide heavy whipping cream (30-40% fat)
- Provide shredded coconut
- Get For the Topping:
- Take shredded coconut
- Use blackberry marmalade (optional)
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!
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