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Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than before and rightfully so. The overall economy is impacted by the number of men and women who suffer from health conditions such as hypertension, which is directly linked to poor eating habits. While we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can modify their eating habits for the better by carrying out several small changes.
You can make similar changes with the oils that you use for cooking your food. For example, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. It is also a great source of Vitamin E which has numerous benefits and is also terrific for your skin. It could be that you already think that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, try to buy organic produce that has not been sprayed with deadly chemicals. Finding a local supplier of fresh vegetables and fruits will give you the choice of consuming foods that still have virtually all of the nutrients which are usually lost when produce has been kept in storage before selling it.
To sum up, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
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 do it.
The ingredients needed to cook Coconut Cheesecake:
- You need For the Base:
- Use 6 oz Marie biscuits (or any other plain tea biscuit)
- Provide 3 oz unsalted butter, room temperature
- Provide as needed, coconut oil to grease the cake pan
- Prepare For the Filling:
- You need 6 oz granulated sugar
- Provide 1.25 lbs cream cheese, at room temperature
- Prepare 1 tbsp all-purpose flour
- Take 2 tbsp vanilla extract
- Use 2 eggs
- You need 1 egg yolk
- Prepare 3 oz heavy whipping cream (30-40% fat)
- Take 3/4 cup shredded coconut
- Provide For the Topping:
- Use 1/4 cup shredded coconut
- Prepare to taste blackberry marmalade (optional)
Instructions to make Coconut Cheesecake:
- Grease an 8" springform cake pan (I use coconut oil for this, because, you know… coconut cheesecake).
- Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
- 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.
- 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
- Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
- Pour mixture into the cake pan. Sprinkle with the additional coconut.
- Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
- 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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