Coconut Cheesecake. In a food processor or blender. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.

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Take the cheesecake out and spread the topping evenly over the top. The cheesecake is baked without a water bath (yay!) and then cooled slowly to help prevent over-baking and getting cracks in the cheesecake. Once the cheesecake is cooled, top it with the coconut whipped cream and some toasted coconut! You can prepare Coconut Cheesecake using 16 ingredients and also 8 steps. Here is how we accomplish.

Materials for making of Coconut Cheesecake

Instructions. of For the Base:.
Directions. 6 oz of Marie biscuits (or any other plain tea biscuit).
Guidelines. 3 oz of unsalted butter, room temperature.
Guidelines. of as needed, coconut oil to grease the cake pan.
Instructions. of For the Filling:.
Guidelines. 6 oz of granulated sugar.
Directions. 1.25 lbs of cream cheese, at room temperature.
Step by step. 1 tbsp of all-purpose flour.
Guidelines. 2 tbsp of vanilla extract.
Detaile. 2 of eggs.
Guidelines. 1 of egg yolk.
Instructions. 3 oz of heavy whipping cream (30-40% fat).
Directions. 3/4 cup of shredded coconut.
Instructions. of For the Topping:.
Detaile. 1/4 cup of shredded coconut.
Instructions. to taste of blackberry marmalade (optional).

The final cheesecake is so thick, creamy and smooth - I love it! 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, make sure your cream cheese is very soft before beating it. If your kitchen is cold, consider microwaving the cream cheese (removed from its foil package) for a few seconds.

How 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!.

Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed. Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. This marvelous cheesecake has coconut in every layer - shredded coconut in the graham cracker crust, coconut milk in the creamy filling, and crunchy, toasted coconut on top.

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