Coconut Cheesecake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
Ingredients
for
1
- Ingredients
- Base
- 200 grams Shredded coconut
- 100 grams sugar
- 2 eggs
- 1 organic Lime (zested)
- Covering
- 3 egg yolks
- 100 grams sugar
- 200 milliliters Coconut milk
- 300 milliliters Whipped cream
- garnish
- toasted Coconut
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
For the crust, bring all ingredients to room temperature. Line the springform pan with parchment paper. Combine all the ingredients for the crust and press into the bottom of springform pan and slightly up the edges. Bake for 15-20 minutes. Remove and let cool.
3.
For the filling, whisk the yolks, sugar and coconut milk over a warm water bath until foamy. Then cool over an ice water bath. Whip the cream and fold into the coconut milk mixture. Pour over the crust and freeze for about 3 hours.
4.
Remove from the freezer about 10 minutes before serving. Remove from the mold and garnish with toasted coconut slices before serving.
