Coconut Cheesecake

Coconut Cheesecake

4-6 servings

2 hrs + 4 hrs in the fridge


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


  1. 1
    Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake).
  2. 2
    Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
  3. 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. 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. 5
    Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
  6. 6
    Pour mixture into the cake pan. Sprinkle with the additional coconut.
  7. 7
    Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
  8. 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!