Coco cream cheesecake

Coco cream cheesecake

Hello weekend ! It means we have more time to cook and bake!

Are you missing sun and warmth and sea and palm trees? I do so I needed a therapy. That is why I was testing some exotic cheesecake mixes. I am not a great fan of bounty I must say or shradded coconut. This is not a kind of taste I would go for, but this cheesecake is different. It is very light, creamy and has a  delicate flavour of coconut which could be only tasted in very fresh coconut fruits.

Happy weekend everyone!

 

Ingredients:

For the base

  • 120 g Digestive biscuits
  • 40 g coconut shreds
  • 100 g butter, melted

For the filling

  • 250 g  Philadelphia cheese
  • 300 ml sour cream
  • 300 ml coconut cream
  • 25 g of sugar *
  • 30 g potato scratch
  • 3 eggs, size medium, slightly beaten
  • 150 g of fresh coconut, shaved
  • 150 ml of double ream, beaten (optional)

*Coconut cream is usually packed with sugar, about 50g per 100 g. In my opinion adding non or as little as 25 g is fine for sweetness. Check sugar content first, then taste mix before adjusting sweetness.

 

  1. Spring form (23 cm) preparation. If you are worried that your springform pan may not be completely watertight, place a layer of kitchen foil on the outside of the form bottom and up the sides. Set aside.
    Additionally, lay a  form with a kitchen foil inside reaching slightly above the bottom (2-3 cm), and then lay it with baking parchment. Align, accurately tap into the bottom of the form and chill for half an hour in the fridge.Lay a spring form (23 cm) with a kitchen foil, up to the edges and then lay it with baking parchment. Align, accurately tap into the bottom of the form and chill for half an hour in the fridge.
  2. Base preparation. Put cookies and butter into the blender and blend to obtain a cookie mass with the consistency of wet sand. Lay a spring form (23 cm) with a kitchen foil, up to the edges and then lay it with baking parchment. Align, accurately tap into the bottom of the form and chill for half an hour in the fridge.
  3. Bring all ingredients to the room temperature. Preheat oven to 150 C.
  4. When ready, put all ingredients in the mixing bowl. Mix throughly but not to too long to unnecessarily aerate the cheescake  – the aerated cheesecake will grow strongly, and then it will drop. We do not want this; cheesecake after baking should be even.
  5. Pour the cheescake mix into the spring form, align.Bake at 150 ° C in a water bath * for about 50 – 60 minutes. until the filling is set and only slightly jiggly in the centre.
  6. *Water bath preparation: Place the springform pan with the cheesecake mix into a large roasting pan. Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in low temperature. Steaming water will cook the cheesecake creating the most even and creamiest consistency.
  7. Decorate with fresh coconut and whipped cream (optional)

 

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