Coconut Cheesecake Recipe by Felix Cortes
Cooking Instructions 2 hrs + 4 hrs in the fridge 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! 1 Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake). 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. 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. 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 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. 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. 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. 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! 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! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Green Raita Japanese cookies - ice box cookies(アイスボックスクッキー) Whole Wheat Pancakes Tandoori Lamb Chops Chatpata corn Green Raita Japanese cookies - ice box cookies(アイスボックスクッキー) Whole Wheat Pancakes Tandoori Lamb Chops Chatpata corn Zebra cake Mix Veg Kadhai Wainar flour Homemade Regular yogurt Rooh Afza Bread slice Eid treats Hummus Raw mango chutney Easy Veg Soup EASY 30 minute Broccoli cheddar soup Zebra cake Mix Veg Kadhai Wainar flour Homemade Regular yogurt Rooh Afza Bread slice Eid treats Hummus Raw mango chutney Easy Veg Soup EASY 30 minute Broccoli cheddar soup