Coconut Cheesecake. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover Slowly add powdered sugar and toasted coconut until creamy. Frost cheesecake and top all over.
A few notes on this coconut cream dessert. This Easy Coconut Cheesecake is simple to put together with layers of buttery crust, thick and creamy cheesecake and fluffy whipped cream! A creamy, coconut-y cheesecake that doesn't need to bake in a water bath. You can have Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Coconut Cheesecake
- Prepare of For the Base:.
- You need 6 oz of Marie biscuits (or any other plain tea biscuit).
- It's 3 oz of unsalted butter, room temperature.
- You need of as needed, coconut oil to grease the cake pan.
- It's of For the Filling:.
- Prepare 6 oz of granulated sugar.
- It's 1.25 lbs of cream cheese, at room temperature.
- It's 1 tbsp of all-purpose flour.
- Prepare 2 tbsp of vanilla extract.
- You need 2 of eggs.
- You need 1 of egg yolk.
- Prepare 3 oz of heavy whipping cream (30-40% fat).
- Prepare 3/4 cup of shredded coconut.
- It's of For the Topping:.
- You need 1/4 cup of shredded coconut.
- You need to taste of blackberry marmalade (optional).
Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut. Recipe courtesy of Mary Sue Milliken and Susan Feniger. 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!
Coconut Cheesecake instructions
- 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 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. This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. This Coconut Cheesecake recipe is very easy to make. It's super creamy and delicious and the perfect cheesecake for every.
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