The strong coconut taste of baked coconut cheesecake combines with a delicate and wonderfully delightful consistency. The cheesecake is characteristic, spacious and velvety, and the recipe is simple to make.
Below
- 200 g of digestive cookies (whole grains, coconut, oat)
Ingredients for coconut cheesecake
- One kilo of high -quality minced cottage cheese or semi -fat or greasy
- coconut flakes (100 g) or about one cup
- 150 g, or about half a glass of powdered sugar
- White mass, 100 g of thick coconut milk
- About 200 g, i.e. 3 large or 4 small eggs
- One sachet of lemon jelly without sugar or sugar containing
- Application of syntax in decorations
- 50 g or half a glass of coconut flakes
- A few favorite coconut drugs (unknown origin)
Coconut cheesecake
Step 1: Insert the bottom of the mold.
Put 200 grams of cookies in a kitchen robot bowl. Mix them with sand. I suggest grinding a few cookies at once and placing ground cookies in a bowl if you have a small chamber and low -power equipment. If you do not have a kitchen work, you can crumble the cakes with a dough roller or beat them with a wooden pestle and a round tip in a dish or string bag.
Prepare a baking mold. A cake tin with a diameter of 24 cm was used. Protect the rim after lining the sides and DNA with parchment or baking paper. Lubricate the inner sides with soft butter so that the paper adheres well. Higher baking paper strips (which should be cut from a sheet of baking paper yourself) should be placed on oiled sides.
After putting the dough into the pan, align the top, patting it. You can use a tablespoon or dough spatula for this. When preparing the cheese mass, leave the form with the foundation on the kitchen counter.
Advice: I suggest high -quality cereal cookies for cheesecake, preferably whole grain or oat. In the middle this time I made cereal cookies with crushed coconut.
Step 2: Whip sugar and eggs together.
Pour about 150 grams of powdered sugar or powdered sugar into a large bowl (I used a total of 200 grams after breaking four small or three large eggs). Using a mixer set to high speed, beat the eggs with sugar until the sugar is completely dissolved in the mixture. After whipping, a light and fluffy mass should arise. Whipping can take up to 15 minutes (or up to 5-8 minutes with a decent mixer).
Step 3: Mix the remaining ingredients.
Insert a kilo of finely chopped cottage cheese in the second bowl (I do not recommend thin, sour cheesecake with a bucket) or crush the same amount of semi -fat curd to the second bowl. Also add a packaging or sachet of lemon jelly without sugar or sugar.
Add 100 g of coconut flakes and 100 g thick (white mass) of coconut milk. Using a low speed mixer, mix everything until all ingredients are well combined. Thanks to this, it will be easier for you to add it to the fluffy egg mass.
Advice: You can eliminate coconut milk and this is not necessary.
Step 4: Mix the cheese mass and loosen.
Start adding egg down to the cheese mixture. The best solution is to do it in many ways. Using a spatula, gently, but completely combine the cheesecake mass in the final stages, after mixing everything at the lowest speed after each part.
Step 5: Fill the form with the mixture
Gently move the mixture to the tray containing the bottom of the cookies. My cheese combination had a warm pudding consistency and was medium thick.
Step 6: Add chips on top
The top of the cheesecake should be sprinkled with a thin layer of coconut flakes. I gave them about 50 grams.
Step 7: Bake the cheesecake
When baking cheesecake, I do not use the pair function. In addition, I avoid a water bath, because it does not bother me whether it breaks slightly during baking or breaks at all (assuming that the mass will be thinner).
After heating the oven to 160 degrees (use the middle or slightly lower setting), put the form with cheesecake and bake in the up/down mode for 90 minutes. Do not open the oven door for at least ten minutes after it is turned off.
Then leave them slightly ajar for half an hour. Then remove the coconut cheesecake from the oven. After cooling the cheesecake, put it in the fridge for at least four hours, and even better for the whole night, under a lampshade. This is because after cooling it achieves an ideal structure.
Advice: Reduce the burner power by 10 degrees, if the top of the cheesecake is too close to the heaters and when baking it begins to bake excessively. If the cheese mixture was very rare, I suggest burning cheesecake for an additional 20 minutes.
Step 8: Present and arrange
If you prefer, the cheesecake can be additionally decorated before serving. I suggest: waffle rolls with coconut cream, coconut dragees, coconut wafers and coconuts.
Under the lampshade, keep the cooled and baked coconut cheesecake in the fridge. If store in the fridge in temperatures from 6 to 10 degrees, will remain fresh for a minimum of a week.
Enjoy your meal.
