Coconut cheesecake

4 servings
10 hour

How to make a coconut cheesecake? For the base, you will need cookies and butter. It should be room temperature, so get it out of the fridge beforehand. Cookies can be anything: shortbread, biscuit, sugar, unsalted cracker. I usually take shortbread, but for this cheesecake I chose dietary unsweetened Maria - I wanted to check if it can be used on a par with other species. It turned out well, but with sand it is still more familiar and sweeter.

Grind the biscuits in a blender into fine crumbs.

Combine the crumbs with the soft butter at room temperature and mix thoroughly. It should turn out wet crumbs.

Brush the split tin (Ø 18-20 cm) with butter. Pour the sand crumbs to the bottom and compress. Place the tin in the oven preheated to 180 ° C for 10 minutes.

While the cake is baking, make the filling. Take cottage cheese with a fat content of 9% or more. Sour cream is also needed fat from 20% or more. Cream is quite fat 20%, you can more. You can take more coconut chips if you want the coconut taste in the cheesecake to be brighter and palpable. You can replace regular cream with coconut cream.

Beat the curd with a blender until creamy.

Add the icing sugar and vanillin and whisk the mass together with a mixer until combined.

Drive the eggs into the filling and whisk everything again. Eggs should be well beaten until uniform.

Add sour cream, cream and lemon juice to the filling. Whisk everything until smooth.

Pour in the starch and stir with a low-rpm mixer.

Pour in the coconut chips.

Stir everything together with a spatula until uniform.

Pour the curd-coconut mixture onto the cake and flatten. Before pouring out the filling, check to see if the cookie cake fits snugly against the mold walls so that the semi-liquid filling doesn't spill between the cake and the mold.

Put the cheesecake in the oven preheated to 150 ° C and bake for about 1. 5 hours until cooked through. So that the cheesecake does not burn on top and below, I put a baking tray with water on the bottom of the oven. In the finished cheesecake, the edges should grab, and the middle should twitch. Leave the cheesecake in the oven turned off with the door ajar until completely cooled. Then refrigerate the cheesecake for 6-8 hours.

Remove the cheesecake from the tin, put on a dish, sprinkle with coconut chips before serving. I decorated with more chocolates with coconut. Enjoy your meal!