Coconut Cheesecake

Step-by-step cooking

1. Step 1:

   

   How to make coconut cheesecake? For the base, you will need cookies and butter. It should be at room temperature, so take it out of the refrigerator in advance. Cookies can be any: shortbread, sponge cake, sugar, unsalted cracker. I usually take shortbread, but for this cheesecake I chose a diet unsweetened Maria - I wanted to check if it could be used on a par with other types. It turned out not bad, but it's still more familiar and sweeter with shortbread.

2. Step 2:

   

   Chop the cookies in a blender into fine crumbs.

3. Step 3:

   

   Combine the crumbs with soft butter at room temperature and mix thoroughly. You should get a wet crumb.

4. Step 4:

   

   Lubricate the split mold (Ø 18-20 cm) with butter. Pour the sand crumbs on the bottom and tamp. Place the mold in a preheated 180 ° C oven for 10 minutes.

5. Step 5:

   

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

6. Step 6:

   

   Whisk cottage cheese with a blender until creamy.

7. Step 7:

   

   Add powdered sugar and vanilla and beat the mass with a mixer until smooth.

8. Step 8:

   

   Beat the eggs into the filling and whisk everything again. Eggs should be well beaten until smooth.

10. Step 9:

    

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

11. Step 10:

    

    Pour in the starch and stir with a mixer at low speed.

12. Step 11:

    

    Pour in the coconut shavings.

13. Step 12:

    

    Mix everything with a spatula until smooth.

14. Step 13:

    

    Pour the curd-coconut mixture on the cake and smooth it out. Before pouring out the filling, check whether the cookie cake fits tightly to the walls of the mold so that the semi-liquid filling does not spill between the cake and the mold.

15. Step 14:

    

    Put the cheesecake in preheated to 150°Remove from the oven and bake for about 1.5 hours until cooked. To prevent the cheesecake from burning on top and bottom, I put a baking tray with water on the bottom of the oven. In the finished cheesecake, the edges should grip, and the middle should tremble. Leave the cheesecake in the oven turned off with the door ajar until it cools down completely. Then put the cheesecake in the refrigerator for 6-8 hours.

16. Step 15:

    

    Before serving, remove the cheesecake from the mold, put it on a platter, sprinkle with coconut chips. I also decorated it with coconut chocolates. Bon appetit!