COCONUT CHEESECAKE

Once I’ve already mentioned that most of all I love cheesecakes. All types and kinds and various combos. Well of course I also love fruit pies but that’s another story. And today we talk of a cheesecake. With my another affection — coconut. Recently I thought that it was time to combine my favorite ingredients together and relish this union in full way. Well said well done!

And if you love coconut in same way you’ll love this one, I promise!

Coconut Rafaello cheesecake. A perfect choice for any small or big celebration. Check it now or save for later. Coconut Rafaello cheesecake  - delicate and sweet. A perfect choice for any small or big celebration. Check it now or save for later.

Coconut Cheesecake

Ingredients:

For the crust:

  • 300 g coconut cookies
  • 50 g shredded coconut
  • 200 g butter

For the filling:

  • 600 g cream cheese
  • 150 g mascarpone 
  • 200 ml coconut cream
  • 4 eggs
  • 100 g cornstarch
  • 200 g sugar

For the cream:

  • 100 g mascarpone
  • 100 g sweet condensed milk
  • 50 g shredded coconut

To garnish:

  • Rafaello

Method:

Preheat oven to 180°C. Butter and line with parchment paper 22cm springform pan.

Crush the cookies, add the coconut and combine with melted butter. Spread the mixture evenly in the pan and bake for 8 minutes.

Meanwhile make the filling. All the ingredients should be at room temperature.

Combine cream cheese with mascarpone, sugar, egs, coconut cream and cornstarch and stir until homogenous. Don’t use the food processor as the cheesecake may be too airy and crack on center.

Lower the temperature to 150°C. Pour the filling over the crust. Wrap the pan with foil and place it into a deep baking sheet filled with water (right till the middle of the pan). bake for 1 hour or so. To check if ready tap the pan on the side: if the surface is still but still wobles a little on center then it’s good.

Turn the heat off and let it sit in the oven for 15 minutes.

Let cool completely before frosting with the cream.

For the cream combine all the ingredients.

Granish with Rafaello and place to the fridge for minimum 4 hours.

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