Coconut Cheesecake
Description
Perfect with tea and coffee. For cheesecake lovers and coconut flavor fans, I suggest making a light, airy coconut cheesecake for dessert. The amount of ingredients is calculated for a baking pan with a diameter of 18 cm. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Break the cookies, place them in the blender bowl, add softened butter. Pulse until fine crumbs.
- 3
Step 3
Spread the cookie crumbs over the bottom of a removable pan (diameter 18 cm), press them down. Bake in the oven for 10 minutes at 180 °C.
- 4
Step 4
Cottage cheese, blend with an immersion blender until smooth. Add powdered sugar, vanilla, and beat with a mixer on low speed. Add eggs, beat until homogeneous.
- 5
Step 5
Add sour cream, cream, lemon juice and shredded coconut, mix. Add starch and mix again.
- 6
Step 6
Pour the fluffy cottage‑cheese mixture over the shortcrust base, smoothing the top. Place it in the oven to bake for 70–80 minutes at 150 °C. Turn off the oven, slightly open the door, and let the cheesecake cool completely. Then transfer the pan onto a plate, refrigerate for several hours, or overnight.
- 7
Step 7
With a thin sharp knife, run it along the sides of the mold, then carefully remove it.
- 8
Step 8
Ready. Serve at the table.