Coconut cheesecake

Step-by-step preparation

Cooking time: 10 hr

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. The cookies can be anything: shortbread, biscuit, sugar, unsalted cracker. I usually take shortbread, but for this cheesecake Maria chose diet unsweetened - she wanted to check if it could be used along with other types. It turned out well, but with shortbread it’s still more familiar and sweeter.

2. STEP 2

   

   Grind 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 end up with a moist crumb.

4. STEP 4

   

   Grease a springform pan (Ø 18-20 cm) with butter. Pour sand crumbs onto the bottom and compact. Place the pan in an oven preheated to 180°C for 10 minutes.

5. STEP 5

   

   While the crust is baking, prepare the filling. Take cottage cheese with a fat content of 9% or higher. Sour cream also needs a fat content of 20% or more. Cream with a fat content of 20% is enough, more is possible. You can use more coconut flakes if you want the coconut flavor in the cheesecake to be brighter and more noticeable. You can replace regular cream with coconut cream.

6. STEP 6

   

   Beat the cottage cheese with a blender until creamy.

7. STEP 7

   

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

8. STEP 8

   

   Beat the eggs into the filling and beat everything again. The eggs should be well beaten until smooth.

9. STEP 9

   

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

10. STEP 10

    

    Add starch and stir with a mixer at low speed.

11. STEP 11

    

    Add coconut flakes.

12. STEP 12

    

    Mix everything with a spatula until smooth.

13. STEP 13

    

    Pour the coconut-curd mixture onto the crust and smooth it out. Before pouring the filling, check that the cookie crust fits snugly against the sides of the pan so that the semi-liquid filling does not spill between the cake and the pan.

14. STEP 14

    

    Place the cheesecake in an oven preheated to 150°C and bake for about 1.5 hours until done. To prevent the cheesecake from burning on top and bottom, I placed a baking sheet with water on the bottom of the oven. When the cheesecake is ready, the edges should be set and the center should be quivering. Leave the cheesecake in the turned off oven with the door slightly open until it cools completely. Then place the cheesecake in the refrigerator for 6-8 hours.

15. STEP 15

    

    Before serving, remove the cheesecake from the pan, place on a plate, and sprinkle with coconut flakes. I also decorated with coconut chocolates. Bon appetit!

Comments on the recipe

Moderator Ksenia

12.09.2023

4.9

The coconut cheesecake turned out very tasty and tender. It has a very light and pleasant coconut taste. The cheesecake turned out moderately sweet. This was my first time making cheesecake, so I made it for three rather than five servings. I always thought that making cheesecake was quite difficult, but it turns out that it is not at all true. I did everything according to the recipe, and the result pleased the whole family. Maria, thank you very much for the recipe!