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Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get us to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, most people think that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, people can change their eating habits for the better by carrying out some small changes.
In order to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you desire to make big changes, but the most important thing is to gradually switch to making healthier eating selections. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.
Hence, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to coconut cheesecake recipe. To make coconut cheesecake you only need 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Coconut Cheesecake:
- Provide For the Base:
- Take 6 oz Marie biscuits (or any other plain tea biscuit)
- Get 3 oz unsalted butter, room temperature
- You need as needed, coconut oil to grease the cake pan
- You need For the Filling:
- Take 6 oz granulated sugar
- You need 1.25 lbs cream cheese, at room temperature
- You need 1 tbsp all-purpose flour
- Prepare 2 tbsp vanilla extract
- Get 2 eggs
- Provide 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Prepare For the Topping:
- Provide 1/4 cup shredded coconut
- You need to taste blackberry marmalade (optional)
Steps 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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