No-bake coconut and hazelnut cheesecake

Name: No-bake coconut and hazelnut cheesecake
Ingredients: 300 g plain biscuits; 50 g unsalted butter; 500 g cottage cheese; 100 g sugar; 1 vial vanilla essence; 1 tablespoon ground cinnamon; 1 tablespoon milk; 100 g coconut flakes; 100 g milk chocolate; 50 g hazelnuts

Dessert - No-bake coconut and hazelnut cheesecake by Maia H. - Recipia

No-bake coconut and hazelnut cheesecake is served chilled, once it has set in the fridge. The biscuit base holds the coconut cottage cheese filling, topped with chocolate and hazelnuts in a layer that slices neatly. I use well-drained cottage cheese so it doesn't release whey into the filling. Preparation: 25 minutes. Cooking: 5 minutes. Resting: 180 minutes. Total time: 210 minutes. Servings: 8. Approximately 520 kcal and 16 g protein per serving.

Ingredients

300 g plain biscuits
50 g unsalted butter
500 g cottage cheese
100 g sugar
1 vial vanilla essence
1 tablespoon ground cinnamon
1 tablespoon milk
100 g coconut flakes
100 g milk chocolate
50 g hazelnuts

Preparation

1. Finely grind the biscuits and mix them with the unsalted butter, brought to room temperature. Press the mixture into a round springform tin, level it out and chill the base for 30 minutes. 2. Blend the cottage cheese with an immersion blender until smooth. Mix in the sugar, vanilla essence, ground cinnamon, room-temperature milk and coconut flakes, one at a time. 3. Spread the filling over the base and smooth it out. Refrigerate the tin for 30 minutes. 4. Melt the milk chocolate in a double boiler for about 5 minutes, until fluid and glossy. Chop the hazelnuts into small pieces and stir them into the chocolate. 5. Pour the topping over the chilled filling and refrigerate the cheesecake for at least 2 hours.

Notes

Serve a slice with unsweetened coffee. For a gluten-free version, replace the 300 g of biscuits with the same amount of plain biscuits certified gluten-free; the dessert still contains dairy and hazelnuts. The cheesecake keeps covered in the fridge for up to 3 days, and the base can be made a day ahead. Well-drained cottage cheese makes a firmer filling than cottage cheese with lots of whey. If the cottage cheese seems watery, leave it to drain before blending, until no more liquid runs into the bowl. Fine coconut flakes mix in more evenly, while larger ones come through as little pieces in the filling. Finely chopped hazelnuts spread more evenly through the chocolate layer than larger pieces. For clean slices, warm the knife blade in water and wipe it between cuts.