Today, such an escape from all the donuts, faworków and other donatów:) But I think, that no less interesting and tasty. This cheesecake has long occupied my thoughts. Composing himself in the head with a recipe and thought about it. I wanted, that was perfect. Because whether a combination of pineapple with coconut is not a perfect combination? According to me the perfect. So do yourself cheesecake. Delicate, creamy, a rather greasy texture and very fragrant. Anyway, what I'm here to talk a lot. You need to check themselves, and certainly will not regret. I recommend a very!
This is my own recipe.
- 250g coconut cake with chocolate
- 60g melted butter
Crushed biscuits in a blender and mix with butter so, by powstał ‚mokry piasek’.
The bottom of the springform pan with a diameter 24 cm parchment paper for baking, Grease the sides of the fat. I sprayed with fat in spray Bake Easy (is excellent). Pour cake and hit the bottom and the 3/4 sides of springform pan. Put into the fridge for the curd preparation time.
- 500g triple milled curd (użyłam ‚Mój ulubiony’)*
- 250g ricotty
- half a cup of coconut milk
- 3/4 cup caster sugar for baking
- 4 eggs
- 1 teaspoon vanilla extract
- 1 vanilla pudding (35g)
- can of pineapple
- coconut flakes to sprinkle top of cheesecake
Remove pineapple from a can on the sieve and allow to drain, and then cut into pieces (You can use the already diced).
In mixer bowl place cheese, Pour the sugar, pudding, vanilla and pour in coconut milk. Mix briefly on a smooth, homogeneous mass. Then add one by one eggs, mixing thoroughly after each. Finally, add the chopped pineapple and mix. Pour the cheese ready for the bottom of the prepared biscuit. The top of cheesecake sprinkled with coconut flakes.
Preheat the oven to 160 ° C. At the bottom of the oven put a pot of boiling water. Put in a hot oven cheesecake. Bake for about 1 hour. The center of the cheesecake should be beheaded. After this time the oven off, repeal the door and let cheesecake cool completely. Then chill in the refrigerator for several hours or preferably overnight.
*If you use cheese with low fat content (mine had more than 20%) I propose to add to the cheese 100g very soft butter and mix.
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