Elegant Coconut Cheesecake Bliss

A gentle miracle without much hassle! This elegant coconut cheesecake will decorate any holiday table. Soft cottage cheese, heavy cream and a loose structure with coconut shavings, cookies with pastries — all this gives the dessert not only a chic appearance, but also a wonderful taste!
cook time: 10h
Liam Carson
Elegant Coconut Cheesecake Bliss

Nutrition Facts (per serving)

311
Calories
17g
Fat
21g
Carbs
9g
Protein

Ingredients (5 portions)

The basis:

Butter 80 g
Ready shortbread cookies 150 g

Filling:

Lemon juice 2 tbsp
Vanillin 1 g
Eggs 2 pc
Sour cream 150 g
Powdered sugar 150 g
Cream 100 ml
Starch 1 tbsp
Cottage cheese 450 g
coconut flakes 3 tbsp

Recipe instructions

Step 1

Step 1
How to make coconut cheesecake? For the base you will need cookies and butter. It should be at room temperature, so remove it from the refrigerator in advance. Cookies can be anything: shortbread, biscuit, sugar, unsalted cracker. I usually take shortbread, but for this cheesecake Maria chose diet unsweetened — she wanted to check if it could be used along with other types. It turned out well, but with shortbread it’s still more familiar and sweeter.

Step 2

Step 2
Grind the cookies in a blender into fine crumbs.

Step 3

Step 3
Combine the crumbs with soft butter at room temperature and mix thoroughly. You should end up with a moist crumb.

Step 4

Step 4
Grease a springform pan (Ø 18-20 cm) with butter. Pour sand crumbs onto the bottom and compact. Place the pan in an oven preheated to 180°C for 10 minutes.

Step 5

Step 5
While the crust is baking, prepare the filling. Take cottage cheese with a fat content of 9% or higher. Sour cream also needs a fat content of 20% or more. Cream with a fat content of 20% is enough, more is possible. You can use more coconut flakes if you want the coconut flavor in the cheesecake to be brighter and more noticeable. You can replace regular cream with coconut cream.

Step 6

Step 6
Beat the cottage cheese with a blender until creamy.

Step 7

Step 7
Add powdered sugar and vanilla and beat the mixture with a mixer until smooth.

Step 8

Step 8
Beat the eggs into the filling and beat everything again. The eggs should be well beaten until smooth.

Step 9

Step 9
Add sour cream, cream and lemon juice to the filling. Beat everything until smooth.

Step 10

Step 10
Add starch and stir with a mixer at low speed.

Step 11

Step 11
Add coconut flakes.

Step 12

Step 12
Mix everything with a spatula until smooth.

Step 13

Step 13
Pour the coconut cream mixture onto the crust and smooth it out. Before pouring the filling, check that the cookie crust fits tightly against the sides of the pan so that the semi-liquid filling does not spill between the cake layer and the pan.

Step 14

Step 14
Place the cheesecake in an oven preheated to 150°C and bake for about 1.5 hours until done. To prevent the cheesecake from burning on top and bottom, I placed a baking sheet with water on the bottom of the oven. When the cheesecake is ready, the edges should be set and the center should be jiggly. Leave the cheesecake in the turned off oven with the door slightly open until it cools completely. Then place the cheesecake in the refrigerator for 6-8 hours.

Step 15

Step 15
Before serving, remove the cheesecake from the pan, place on a plate, and sprinkle with coconut flakes. I also decorated it with coconut chocolates. Bon appetit!

Additional rubrics

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