Desserts
ChefLoubna Fawaz
Coconut Cheesecake
This coconut cheesecake recipe uses no gelatin at all—an easy and delicious dessert, and anyone who loves coconut will enjoy this new coconut cheesecake flavor.
Ingredients
Start here, then move straight into the method.
- one package digestive biscuits
- 100 g butter
- a pinch of cinnamon
- one package cream cheese (any type available to you)
- one 500 g carton fresh liquid cream
- two sachets instant cream powder
- a pinch of vanilla
- 2 tablespoons powdered (fine) sugar
- 2 cups shredded coconut
- half a can sweetened condensed milk
Method
Follow the cooking sequence without leaving the page.
- Begin by crushing the biscuits and grinding them finely, then spread or press them well into the cheesecake pan.
- Whip the fresh cream with the sugar, cream cheese, vanilla and the instant cream powder. Beat these ingredients on high speed until you obtain a thick mixture.
- Pour the mixture over the biscuit base in the pan.
- Mix the coconut with the sweetened condensed milk and add it over the pan as well.
- Place the coconut cheesecake pan in the refrigerator (not the freezer) for about 6 hours at least.Timers: 360 min
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
