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Coconut Cheesecake

Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been taught to think that comfort foods are not good and to be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this holds true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. Some foods really do elevate your mood when you consume them. When you are feeling a little down and are in need of an emotional boost, try some of these.

It’s easy to drive away your bad mood when you eat grains. Quinoa, millet, teff and barley are all actually wonderful for helping boost your happiness levels. These grains can help you feel full for longer too, helping you feel better. Feeling famished can be a real downer! The reason these grains are so great for your mood is that they are not difficult to digest. They are easier to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.

So you see, you don’t need to stuff your face with junk food when you want to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to coconut cheesecake recipe. You can have coconut cheesecake using 16 ingredients and 8 steps. Here is how you cook it.

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

Another key ingredient for this cheesecake recipe is coconut cream. But, don't confuse it with cream of coconut which is typically sweetened with sugar. 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. Creamy and coconutty, this Coconut Cheesecake Pie is the perfect dessert for when you can't decided between.

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