Coconut dessert lovers will be delighted with this cheesecake! It is difficult to find a more tender, delicious and simply beautiful treat for tea. I tell you how to cook it properly in order to preserve the same homogeneous texture.
Ingredients
- Cookies (sand) – 120 g
- Coconut chips - 6 art.l.
- Butter - 60 g
- Cottage cheese - 450 g
- Powdered sugar - 150 g
- Chicken eggs - 2 pieces
- Sour cream (20%) – 150 g
- Lemon juice - 2 art.l.
- Starch - 1 tbsp.l.
- Nut paste (coconut) – 2 art.l.
- Cream (20%) – 75 ml
Step-by-step cooking recipe
Grind cookies, half coconut chips and butter in a blender, and tamp the base into a mold.
Bake it for 10 minutes at 180 degrees in the oven.
Whisk the cottage cheese with eggs, add all the other ingredients and whisk again until smooth.
Put the mass on the base and bake the cheesecake in the oven for 70-80 minutes at 150 degrees.
Let it cool down a little in the oven turned off slightly.
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