Coconut Cheesecake
- Difficulty: Easy
- Prep time: 15 min
- Serving: 8
- Cost: Low
PRESENTATION
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INGREDIENTS
- for the base (for an 8-inch springform pan)
- Digestive biscuits 7 oz (200 g)
- Butter 7 tbsp (100 g)
- for the filling
- Cream cheese 17.6 oz (500 g)
- Fresh liquid cream 0.8 cup (200 g)
- Coconut yogurt 3.5 oz (100 g)
- Shredded coconut 1.1 oz (30 g)
- Powdered sugar 2.5 oz (70 g)
- for decorating
- Coconut 1.5 oz (40 g) - fresh
How to prepare Coconut Cheesecake
To make the coconut cheesecake, finely crush the plain cookies in a food processor 1 until you obtain a sandy texture. Transfer them to a bowl, add the melted butter cooled to lukewarm 2 and mix well 3 until you have a moist, even mixture.
Line the bottom of an 8-inch springform pan with parchment paper and line the sides with an acetate strip or a strip of parchment. Pour the cookie and butter mixture into the pan 4, spread it evenly over the base and press it down firmly with the back of a spoon or a spatula 5 6. Transfer the pan to the refrigerator and let it firm up for 30 minutes.
Meanwhile, prepare the filling. In a bowl, combine the heavy cream, powdered sugar 7, cream cheese 8 and coconut yogurt 9.
Beat everything with electric beaters 10 until you obtain a firm but not over-whipped mixture. Add the desiccated coconut to the filling 11 and beat briefly with the beaters just to incorporate it evenly 12.
Take the base out of the refrigerator, now well set, pour the coconut filling over it 13 and smooth gently with a spatula 14. Return the cheesecake to the refrigerator and let it set for 2-3 hours. At serving time, carefully unmold the cheesecake and remove the parchment from the sides 15.
Transfer to a serving plate 16 and decorate with fresh coconut thinly sliced 17 18.