Recipe of Gordon Ramsay Coconut Cheesecake

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Coconut Cheesecake is something which I’ve loved my entire life.

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

Steps 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. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!