Coconut cheesecake

Name: Coconut cheesecake
Ingredients: 200 g biscuits; 2 tablespoons cocoa powder; 150 g butter; 1 tablespoon vanilla extract; 100 g dark chocolate; 200 g grated coconut; 100 ml coconut water; 200 ml milk; 2 tablespoons vanilla sugar; 40 g cornstarch; 250 g fresh curd cheese; 300 ml whipping cream; 20 g gelatin; 100 g dark chocolate; 6 apple leaves

Dessert - Coconut cheesecake by Iris P. - Recipia

Coconut cheesecake has a cocoa biscuit base, dark chocolate and a chilled cream made with coconut, fresh curd cheese and whipping cream. I made it as a birthday cake for my sister, who wanted something simple, tasty and refreshing, and she really enjoyed it; I prefer to leave the fine coconut shreds slightly perceptible in the cream. Preparation: 35 minutes. Cooking: 20 minutes. Resting: 330 minutes. Total time: 385 minutes. Servings: 10. Approximately 600 kcal and 10 g protein per serving.

Ingredients

For the base

200 g biscuits
2 tablespoons cocoa powder
150 g butter
1 tablespoon vanilla extract
100 g dark chocolate

For the cream

200 g grated coconut
100 ml coconut water
200 ml milk
2 tablespoons vanilla sugar
40 g cornstarch
250 g fresh curd cheese
300 ml whipping cream
20 g gelatin

For decoration

100 g dark chocolate
6 apple leaves

Preparation

1. Melt the butter over low heat for 2 minutes. Crush the cocoa biscuits, then mix them with the melted butter and vanilla extract. Press the mixture into a springform pan and chill for 20 minutes. 2. Melt 100 g of dark chocolate in a double boiler for about 5 minutes, until fluid. Spread it over the base. 3. Put the coconut, coconut water, 120 ml milk and vanilla sugar in a blender. Blend, then leave the mixture at room temperature for 20 minutes. 4. Add the cornstarch and cook the cream over low heat for 6 minutes, stirring, until it thickens. 5. Crumble the fresh curd cheese into the warm cream. If you want a fluffier cream, blend it now. Leave the cream to cool for 30 minutes. 6. Soak the gelatin in 80 ml milk for 10 minutes, then heat it in a double boiler for 2 minutes, until dissolved. Whip the cream and fold it into the cooled mixture, then stir in the gelatin. 7. Pour the cream over the base and chill the cheesecake for 4 hours, until set. 8. Melt the remaining 100 g of chocolate in a double boiler for 5 minutes. Spread it over the backs of the 6 clean, dry apple leaves, put them in the freezer for 10 minutes, then peel away the chocolate leaves and arrange them on top.

Notes

I cut it cold and serve it with unsweetened coffee, which doesn't overpower the coconut flavor. Make sure the fresh curd cheese is well drained; if there's whey on the surface, the cream may stay too soft, and finely grated coconut gives a more even texture than large flakes. I chill it a few hours before the meal, and if I double the quantities, I divide the cream between two pans to keep the same thickness. The texture is more like a chilled cheese cream than a dense baked cheesecake. It keeps covered in the fridge for up to 3 days. For a gluten-free version, you can replace the biscuits with the same amount of gluten-free biscuits; the coconut and dairy remain.

Frequently asked questions

Can I use cream cheese instead of fresh curd cheese?

Yes, use 250 g plain cream cheese, left at room temperature for 20 minutes; the filling will be denser.

Can I replace the coconut water?

You can use 100 ml coconut milk instead of the coconut water; the cream will be richer.

Why hasn't the cream set?

If it's still soft after chilling, leave it in the fridge for another 2 hours. The gelatin must be completely dissolved before you mix it into the cream.