How To make Coconut Cheesecake
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DOTTIE CROSS (TMPJ72B :
CRUST 2 c Social Tea cracker crumbs
4 tb Sweet butter :
softened
FILLING:
1 1/2 lb Creamed cottage cheese
1 c Granulated sugar
1 1/2 ts Coconut extract
4 Eggs
1 c Sour cream
1 c Heavy cream
TOPPING:
1 1/2 c Sour cream
1 tb Granulated sugar
1/4 c Shredded coconut
1 Maraschino cherry
Pan: 10-inch springform pan Crust: In a medium-size bowl, combine the social tea cracker crumbs and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for 30 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth. Then add the remaining 3 eggs, one at a time, and beat until very smooth. Add the sour cream and heavy cream and continue to beat until very creamy and smooth. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350 degree oven for 1-1/4 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with a cherry. Refrigerate overnight. Remove the cake from the refrigerator at least 2 hours before serving.
How To make Coconut Cheesecake's Videos
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GET THE FULL RECIPE HERE:
Where are all the coconut fans? imperialsugar.com
This Triple Coconut Cheesecake is a recipe you'll want to make on repeat. Along with coconut milk, Chef Eddy added moist coconut to the cheesecake and topped if off with toasted coconut. A great recipe for Easter or any time you want to impress. #imperialsugar #dessert #recipe #cheesecake #coconutmilk #coconutcheesecake
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Vegan No – Bake Cashew Coconut Cheesecake
Vegan No – Bake Cashew Coconut Cheesecake ????
Vegan Cheesecake is one of our all time desserts, not only for cooking but also to eat. And it is great when you can easily make it without baking and any special ingredients like agar and etc.
This Vegan No – Bake Cashew Coconut Cheesecake is really worth to cook it. It will be perfect as dessert for parties or family dinner.
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Camera:
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Music:
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No Bake Coconut Cheesecake | Sanjeev Kapoor Khazana
Coconut flavoured cheese cake. Creamy and yummy. Watch this video to find out how to make this recipe.
NO BAKE COCONUT CHEESECAKE
Ingredients
Desiccated coconut for topping
1 cup cream cheese
8-10 cashewnut biscuits, crushed
2 tablespoons melted butter
½ cup castor sugar
¼ cup fresh cream
1 teaspoon vanilla essence
1 cup melted white chocolate
Fresh mint sprig for garnishing
Method
1. Take the crushed biscuits in a bowl. Add butter and mix well.
2. Spread the mixture in a loose bottom tin evenly, press and refrigerate to make the crust.
3. Cream together cream cheese and castor sugar till smooth. Add cream, vanilla essence and chocolate and mix well.
4. Pour the cheese mixture over the crust, top with coconut and tap. Refrigerate for 3-4 hours.
5. Demould, garnish with a mint sprig and serve.
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Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS
How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
Printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
(No-oven) Coffee coconut cheesecake recipe - Bánh kem pho-mát dừa cà phê
(English & Tiếng Việt) Mời các bạn xem danh mục nguyên liệu và câu truyện đằng sau video clip này tại website của Savoury Days nhé:
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INGREDIENTS
A. Cake base
10 Oreo cookies
25 g unsalted butter - melted
B. Coffee mousse
3 g gelatin (1.5 sheets)
40 ml cool water
2 packs instant coffee
60 ml hot water
1 egg yolk
25 g sugar
10 g corn starch
60 ml milk
120 ml whipping cream 30 - 40% fat
C. Coconut cheesecake
3 g gelatin (1.5 leaves)
40 ml cool water
120 ml coconut milk
150 g cream cheese
45 g icing sugar
* More information on the mould: