Coconut Cheesecake
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Base
Ingredients
- 300 g sable crumble
- 50 g melted butter
- 30 g coconut powder
Method
- Mix the sable crumble, melted butter, and coconut powder until well combined.
- Press the mixture into an acetate-lined mold to form the base.
- Refrigerate until set.
Cheesecake Mix
Ingredients
- 600 g cream cheese
- 120 g icing sugar
- 300 g whipping cream
- 20 g gelatine
- 160 g coconut purée (Bairon, room temperature)
Method
- In a stand mixer with a paddle attachment, beat the cream cheese and icing sugar slowly until smooth.
- Soak the gelatine in cold water for a few minutes, then melt it in the microwave.
- Mix the coconut purée with the melted gelatine until combined.
- Incorporate the coconut-gelatine mixture into the creamed cheese mixture.
- Gently fold in the whipping cream until the mixture is smooth and airy.
Assembly
Method
- Pour the cheesecake mix over the sable base, smoothing it evenly.
- Freeze at -18°C for about 6 hours until fully set.
- Decorate the cheesecake with chocolate and fresh coconut slices.
- Serve chilled, around 4–5°C.