Easiest Way to Prepare Delicious Coconut Cheesecake

Coconut Cheesecake. Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best. Recipe courtesy of Mary Sue Milliken and Susan Feniger.

Coconut Cheesecake 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! Easy and delicious no-bake cheesecake recipe. You can cook Coconut Cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut Cheesecake

  1. You need of For the Base:.
  2. Prepare 6 oz of Marie biscuits (or any other plain tea biscuit).
  3. Prepare 3 oz of unsalted butter, room temperature.
  4. It's of as needed, coconut oil to grease the cake pan.
  5. You need of For the Filling:.
  6. You need 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. Prepare 3 oz of heavy whipping cream (30-40% fat).
  13. It's 3/4 cup of shredded coconut.
  14. It's of For the Topping:.
  15. Prepare 1/4 cup of shredded coconut.
  16. It's to taste of blackberry marmalade (optional).

If you like coconut flavored desserts, you will love this coconut cheesecake. Coconut Cream Cheesecake just out of the oven. This Coconut Cheesecake is hands down, my favorite dessert to date. Graham cracker coconut crust, creamy coconut cheesecake, whipped cream and toasted coconut - it's the ultimate coconut lovers.

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!.

This no-bake coconut cheesecake is gluten free and made with a delicious coconut crust, coconut filling and toped with coconut chips. How to make coconut cheesecake with coconut cream. Adding the coconut cream frosting and toasted shredded coconut. A few notes on this coconut cream dessert. Coconut Cheesecake Bars. this link is to an external site that may or may not meet accessibility guidelines.

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