Steps to Make Jamie Oliver Coconut Cheesecake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Coconut Cheesecake is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cheesecake:

1. Get For the Base:
2. Get 6 oz Marie biscuits (or any other plain tea biscuit)
3. Prepare 3 oz unsalted butter, room temperature
4. Take as needed, coconut oil to grease the cake pan
5. Make ready For the Filling:
6. Take 6 oz granulated sugar
7. Make ready 1.25 lbs cream cheese, at room temperature
8. Take 1 tbsp all-purpose flour
9. Make ready 2 tbsp vanilla extract
10. Take 2 eggs
11. Get 1 egg yolk
12. Prepare 3 oz heavy whipping cream (30-40% fat)
13. Get 3/4 cup shredded coconut
14. Make ready For the Topping:
15. Get 1/4 cup shredded coconut
16. Get to taste blackberry marmalade (optional)

Instructions to make 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.
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!

So that is going to wrap it up for this exceptional food coconut cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!