Simple Way to Make Gordon Ramsay Coconut Cheesecake

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut cheesecake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Coconut Cheesecake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Cheesecake:

1. Make ready For the Base:
2. Get Marie biscuits (or any other plain tea biscuit)
3. Take unsalted butter, room temperature
4. Prepare as needed, coconut oil to grease the cake pan
5. Prepare For the Filling:
6. Take granulated sugar
7. Take cream cheese, at room temperature
8. Take all-purpose flour
9. Make ready vanilla extract
10. Get eggs
11. Take egg yolk
12. Prepare heavy whipping cream (30-40% fat)
13. Take shredded coconut
14. Take For the Topping:
15. Make ready shredded coconut
16. Get 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’s going to wrap it up for this special food coconut cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!