Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut cheesecake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Coconut Cheesecake is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Coconut Cheesecake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 6 oz Marie biscuits (or any other plain tea biscuit)
- Take 3 oz unsalted butter, room temperature
- Get as needed, coconut oil to grease the cake pan
- Make ready For the Filling:
- Get 6 oz granulated sugar
- Get 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Get 2 tbsp vanilla extract
- Prepare 2 eggs
- Take 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Take For the Topping:
- Make ready 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. Another key ingredient for this cheesecake recipe is coconut cream.
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!
This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. 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. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines. This Coconut Cheesecake is hands down, my favorite dessert to date.
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