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Caribbean coconut cheesecake

door Linda Terrizzi

This Caribbean coconut cheesecake is truly heavenly. It combines the delicious Caribbean coconut flavor with clouds of whipped cream and a delicious, crispy bottom.

For those who can't get enough of coconut, it is a real treat. 



INGREDIENTS:

For the bottom

  • 100 g biscuits, crumbled
  • 50 gr sugar
  • 50 gr grated coconut
  • 150 gr butter, melted

For the filling

  • 600 gr cream cheese (eg Monchou or Philadelphia)
  • 100 gr sugar
  • 1 teaspoon of cornstarch
  • a pinch of salt
  • a cap of vanilla essence
  • a cap of coconut essence
  • 4 eggs, beaten
  • 100 ml coconut milk

For the coconut cream

  • 250 ml of whipped cream
  • 50 gr icing sugar
  • 2 tablespoons of coconut milk
  • 1/2 cap of coconut essence
  • 50 g roasted coconut, for decoration

PREPARATION CARIBBEAN COCONUT CHEESECAKE:

Preheat the oven to 170 degrees.



Now line a baking tin (24-26 cm diameter) with baking paper.

Then mix the crumbled biscuits with the sugar and grated coconut.

Then add the melted butter and mix well.

Then spread this mixture over the bottom of the baking tin. Then press it well with the back of a spoon, so that you get a firm bottom.



Bake this bottom for about 10 minutes at 170 degrees. Then let it cool while you make the filling.


Preparation of the filling

Then boil a liter of water and pour it into a large bowl or roasting pan (where the baking tin fits)

Then mix the cream cheese, sugar, cornflour, salt, vanilla essence and coconut essence well together.

Now add the eggs one by one and stir well again. Finally add the coconut milk.

Then pour the filling onto the pie crust and cover the baking tin with aluminum foil.


blankBaking the cake

Then place the baking pan in the larger bowl with water. The water should come to about 2/3 of the way up the pan.



Now place this in the oven. Bake the cake in about an hour (at 170 degrees), or until the center has set.

Then let the cake cool IN THE BAKING CAN. When it has cooled completely, you can remove it from the can.

Let the cake set in the fridge for at least 3 hours.

Then mix the whipped cream, powdered sugar and coconut essence. Beat until the cream is stiff.

Now very carefully stir in the coconut milk.

Cut the cake into points and spray some of the cream on each point.

Finally, sprinkle the tart points of the coconut cheesecake with the toasted coconut. (The grated coconut can be roasted in a dry pan for 5 minutes)

Enjoy!


Also try

Do you love baking? Then try this one traditional peanut cookies (lèter di peanut)!


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Caribbean coconut cheesecake - Antillean pie recipe
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