Ingredients
Coconut base
- 0.2 cups salted butter
- 0.4 cups sugar granulated
- 2.4 cups coconut flakes
- 3 eggs
Filling
- 4 cups cream cheese
- 0.4 gram sugar
- 3 eggs
Topping
- 0.4 ml creme fraiche
- 0.7 cups icing sugar
- 0.1 cups vanilla sugar
Decoration
- 0.9 cups whipped cream
- 12 strawberries
Cheesecake with coconut and strawberries
Three layer cheesecake with coconut bases and strawberries
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Set oven to 175°C (347°F)
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Cover the base and the sides of a baking pan with parchment paper.
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Melt the butter in a sauce pan and let it cool down.
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Assemble your assistant with whisk bowl and cookie whisks.
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Add the melted butter, sugar, coconut flakes and eggs and let it blend.
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Add the stiff batter into the baking pan and press it with your fingers into a bottom. Bake in the oven for 10 minutes.
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Assemble the assistant with whisk bowl and cookie whisks.
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Add all ingrediencies to the filling and mix it together.
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Add the filling on top of the coconut base. Bake for another 25-30 minutes.
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Let the cake cool down for about 45 minutes.
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Whisk all ingrediencies for the topping and add on top of the cake.
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Bake for another 10-15 minutes.
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Let the cake cool down completely. Preferably in the fridge overnight.
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Whisk the cream in the assistent using the whisk bowl and balloon whisks.
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Decorate the cake with the cream and the Strawberries.
