Coconut Cheesecake
This is an adaptation of a #Thermomix classic.
We added coconut because there is no better combination in the world! (well, maybe honey and shrimps, but that's a different story for another recipe)
Coconut Cheesecake
This is an adaptation of a #Thermomix classic.
We added coconut because there is no better combination in the world! (well, maybe honey and shrimps, but that's a different story for another recipe)
Cooking 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!
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