Biochemist's Cookbook

Sunday, March 24, 2013

Coconut-strawberry cheesecake

This cheesecake tasted very light and creamy, with just a hint of coconut in the filling. I also really liked the coconut flakes in the crust. It could have been decorated with basically anything - I went with strawberries because I happened to have some in the freezer. Also, decorating cakes is really not my strong suit... That makes me a little sad. Recipe adapted from Valio.

For the crust:

  • 10 Digestive biscuits (150 g)
  • 1 dl coconut flakes
  • 75 g unsalted butter or margarine

For the filling:

  • 300 g unflavored cream cheese
  • 2 dl (200 g) coconut cream
  • 1 dl sugar
  • 5 gelatin sheets
  • juice of one lime (3-4 tbsp)
+ Fresh or frozen strawberries for decoration

Prep time: 30-40 minutes
Chilling time: at least 4 hours, or overnight

What to do:

  • Crush the biscuits and melt the margarine. Combine the crushed biscuits with the coconut flakes, then add the melted margarine. Mix well. 
  • Lightly press the mixture evenly over the bottom of a cake tin lined with baking paper.
  • Chill the crust in the fridge while dealing with the filling.
  • Whisk the coconut cream for a few minutes, then add the cream cheese and sugar, and whisk some more.
  • Soak the gelatin sheets in a bowl of cold water for about 10 minutes.
  • Bring the lime juice to a boil in a saucepan. Squeeze the excess water out of the gelatin, and dissolve it in the boiling lime juice. Let it cool down for just a few seconds.
  • Slowly pour the gelatinous lime juice into the filling, while constantly whisking.
  • Pour the filling over the crust. Allow to set in the fridge for at least 4 hours, preferably overnight.
  • After the cheesecake has set, decorate it with some strawberries

No comments:

Post a Comment

Feel free to comment in English / Saa vapaasti kommentoida suomeksi / Не стесняйтесь комментировать на русском языке / Om du kommenterar på svenska kommer jag förmodligen inte att förstå

Related Posts Plugin for WordPress, Blogger...