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Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. However, we do not always have the time or the energy that this type of lifestyle demands. When our work day is complete, most people do not want to go to the gym. People crave junk food, not veggies (unless they are vegetarians). You should be thankful to learn that getting healthy doesn't always have to be super hard work. If you keep going with it, you'll get all of the required foods and activites. Here are some very simple ways to get healthful.
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We hope you got benefit from reading it, now let's go back to coconut cheesecake recipe. To make coconut cheesecake you need 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Cheesecake:
- Take of For the Base:.
- You need 6 oz of Marie biscuits (or any other plain tea biscuit).
- You need 3 oz of unsalted butter, room temperature.
- You need of as needed, coconut oil to grease the cake pan.
- You need of For the Filling:.
- You need 6 oz of granulated sugar.
- Provide 1.25 lbs of cream cheese, at room temperature.
- Use 1 tbsp of all-purpose flour.
- Provide 2 tbsp of vanilla extract.
- Prepare 2 of eggs.
- Get 1 of egg yolk.
- Prepare 3 oz of heavy whipping cream (30-40% fat).
- Use 3/4 cup of shredded coconut.
- Get of For the Topping:.
- Provide 1/4 cup of shredded coconut.
- Provide to taste of 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!.
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. These cheesecake bars are the perfect summer treat! Homemade mango curd is swirled on top of a layer of coconut cheesecake with a coconut graham cracker crust. This Coconut Cheesecake is hands down, my favorite dessert to date.
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