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Recipe: Tasty Coconut Cheesecake

Coconut Cheesecake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In a food processor or blender. Remove the cheesecake from the oven, and set it on a rack to cool.

Coconut Cheesecake Also, chocolate ganache or caramel sauce would fit great. Think of any topping which suits coconut or cheesecake in general. Combine the cookie crumbs and butter until thoroughly combined. You can have Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you achieve it.

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

Add the corn starch and coconut flakes. 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.

Coconut Cheesecake instructions

  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!.

Take the cheesecake out and spread the topping evenly over the top. This amazing, smooth and silky cheesecake is packed with coconut flavors in each and every layer. Starting with the coconut cookie crust, this cheesecake is filled with coconut cheesecake and topped with fluffy coconut cream cheese frosting. The whole cake is also sprinkled with small coconut flakes. The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake.

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