Cooking this cheesecake doesn’t take more than an hour of your time.
These delicious treats will appeal to fans of delicate cheesecakes without baking. Cheese filling with a smooth silky texture and hints of white chocolate is so delicious and the coconut gives the dessert a light fragrance.
For the basics:
- shortbread cookies (“baked milk”, “anniversary”, etc.) – 200 grams;
- butter – 80 grams;
- Apple juice (or tea with lemon) – 2 tbsp. spoon;
- coconut 2 tbsp.
For the filling:
- cheese (not grainy) – 600 grams;
- gelatin – 20 grams + 2 tbsp. water;
- white chocolate – 250 grams;
- butter – 20 grams;
- sour cream – 125 gram.
Cookies grind using a blender or rolling pin. Melt the butter in the microwave. To cookies add coconut, Apple juice (or lemon tea), the melted butter and stir until smooth, informs Rus.Media.
Put the resulting mass in a detachable form for baking (diameter 20 cm) and thoroughly compacted across the bottom. Put the form with the base in the fridge for 30-40 minutes.
Cover the gelatine with cold water and leave to swell. White chocolate to melt in the microwave or in a water bath, add the softened butter and mix until smooth. In a bowl, combine the cheese and sour cream.
Swollen gelatin to warm up on medium heat, without boiling, until dissolved.
Add in cheese and chocolate, gelatine and beat well with a whisk or on low speed of mixer.
Put the cottage cheese on the base and flatten with a spatula. Sprinkle with coconut flakes. Put cheesecake in the refrigerator for at least 4 hours to solidify. Before serving, carefully run a knife along the walls of the mold, to reveal the split mold and put the cheesecake on a dish.