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Coconut Cheesecake
Coconut Cheesecake

Before you jump to Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, mainly in the kitchen.

Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. When it pertains to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is especially effective when it’s full before a cycle is commenced. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, after all. A lot of it is simply using common sense.

We hope you got benefit 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 achieve it.

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

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