Coconut Cheesecake Quick and easy recipe
Coconut cheesecake: here is a fresh dessert suitable for hot summer days, coconut is perhaps among the fruits that most gives us the idea of freshness and summer. This dessert needs cooking, there are no eggs and it contains all readily available ingredients (except coconut milk which can be replaced with the same amount of liquid cream). It is even better if prepared the day before so as to be more compact when cut, you can replace the cocoa biscuits with simple shortbread if you want a light biscuit, and the decoration is of your choice, it can also be simply used flour coconut. It is a very quick dessert to prepare it only takes a little time to let it cool in the fridge. Try it!!!
Ingredients for a 22 cm diameter cake pan
- 250 gr of Philadelphia
- 200 gr of cocoa biscuits (cocoa shortbread)
- 125 gr of whole coconut yogurt
- 100 ml of coconut milk (or 100 ml of liquid cream)
- 50 grams of coconut flour
- 80 gr of butter
- 80 grams of powdered sugar
- 250 ml whipped cream
- 10 gr of isinglass
- 1 teaspoon of vanilla extract
- 1 cake pan 22 cm in diameter with hinged opening (required)
How to make coconut cheesecake
First of all, put the gelatine sheets in a bowl full of cold water and leave them to soak.
Prepare the base of the cheesecake: put the biscuits in a mixer and add the melted butter,
chop the biscuits until you get a fine grain. Place a sheet of parchment paper on the bottom of a hinged pan (cut out a circle of the same size as the bottom of the pan), pour the biscuit grains on the bottom of the pan and mash with a spoon creating a compact and uniform layer.
prepare the cream cheese and yogurt: pour the Philadelphia, the yogurt, the coconut milk (removing a couple of tablespoons and keeping them aside), the icing sugar, the coconut flour and the vanilla extract in a large bowl, turn everything with a spoon or whisk,
whip the cream in a separate bowl, add it to the cream cheese and yogurt, and turn from bottom to top with gentle movements without removing the cream, in a separate saucepan put the 2 tablespoons of coconut milk a drop of 'water, heat on the stove and add the well-squeezed isinglass, stir quickly and when it is well melted remove it from the heat and pour it into the cream and Philadelphia mixture, turn everything.
take the base of the cheesecake from the fridge and pour the mixture over it, level with a spatula and refrigerate for several hours, preferably the day before, it must be very cold and compact.
With a spatula remove the edges from the pan and then open the zipper. If you intend to make it to consume it a few hours later then also line the edges of the hinge with a strip of parchment paper. If, on the other hand, you prepare it the day before then it will not be necessary to line the inner edges of the pan as it will be much colder and more compact and will come off easily. Decorate with a little Nutella.
I prepared a cup with parchment paper with a very narrow exit hole, I added 1 tablespoon of Nutella (in summer it is very fluid, in winter let it melt a little in the microwave).
WINE PAIRING: a white wine with a fresh taste like Malvasia di Lipari
For wine pairings I have consulted the site in most cases: http://www.bodegasdevino.org
Enjoy your meal!