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