- Dry biscuits 200 grams
- Butter 120 grams • 717 kcal
- Fresh whipping cream 250 ml
- Fresh spreadable cheese 250 grams
- Coconut yogurt 250 grams
- Jelly Sheets 3
- Water 300 ml
- Potato starch 30 grams
- Sugar 40 grams (⅕ cup) • 470 kcal
- Coconut flour 30 grams (⅓ cup)
- Chocolate and hazelnut cream 200 grams
- Grated and flaked coconut
The coconut cheesecake with chocolate cream is an incredibly tasty dessert but at the same time it is very easy to make. An ideal dessert for summer, because it does not require any cooking, it features one of the happiest unions in the kitchen: chocolate and coconut. Fresh and creamy, coconut cheesecake with chocolate cream can be served at any time of the day, from snack to dessert. So let’s see how to do it.
How to make the coconut cheesecake with chocolate cream
Pour the water into a saucepan and add starch, sugar and coconut flour (1).
Mix all the ingredients thoroughly with a hand whisk (2).
Put the saucepan on the heat and cook, stirring constantly, until thickening (3). Remove the saucepan from the heat and let it cool.
Meanwhile collect the biscuits in a plastic bag and, gently beating with a rolling pin, crumble them finely (4).
Mix the chopped biscuits with the melted butter. Line the bottom of a 23 cm diameter cake mold with a sheet of parchment paper, pour the biscuit mixture and compact well with your hands (5) or with the back of a spoon. Put the cake mold in the refrigerator and let it rest for an hour.
Soak the jelly sheets in cold water for about ten minutes (6).
Meanwhile, whip the cream, but it must not be too firm, then add the creamy cheese and the cold coconut mixture, mixing gently with a spatula (7). Finally also add the yogurt.
Squeeze the jelly and put it in a cup, then add a tablespoon of water and let it melt for 5 seconds in the microwave oven (or by putting a saucepan on the fire). Dilute the jelly with a tablespoon of cream and then add it to the remaining one (8), stirring gently until a smooth, lump-free mixture is obtained.
Pour the cream over the base in the cake mold (9), then level well and transfer to the refrigerator for 2 hours.
Heat the chocolate cream for a few seconds in the microwave oven, to make it fluid, then pour it on the surface of the cake (10) and then spread it well. Put the cheesecake back in the refrigerator and let it rest for the whole night.
After the resting time has passed, take the cheesecake out of the cake mold and place it gently on a serving dish and decorate the sides with the grated coconut (11).
Garnish the surface with coconut flakes as desired, then cut into slices and serve (12).
Use a cake mold preferably with a hinge of 23 cm in diameter, being careful to line both the bottom and the edges. For the bottom, just do this: place the cake mold on parchment paper and, with a pencil, draw the outline. Then remove the cake mold and cut out the paper. For the edge, measure the height of the mold and cut 2 strips of paper accordingly. To make the parchment paper adhere perfectly to the cake mold, simply brush the bottom and edges of the cake mold with a bit of softened butter, arrange the paper and spread it well with your hands.
For the base, the most suitable biscuits are the digestive ones, but you can also use another kind of dry biscuit or shortbreads, as you prefer. You can crumble them as indicated in the recipe or blend them in a kitchen mixer. Before being stuffed with the cream, the biscuit and butter base must be compacted in the refrigerator for at least an hour; if you want to speed up the time, put it in the freezer: it will only take you half an hour.
Prepare the coconut cheesecake with chocolate cream the day before: the flavors will mix and the result will be even more surprising.
For the cream, as an alternative to coconut flour, you can use grated coconut. Instead of the fresh spreadable cheese, you can use ricotta cheese, mascarpone cheese or any other soft spreadable cheese.
For a vegetarian version of this dessert you can use agar instead of jelly sheets; agar is a natural thickener extracted from marine red algae.
If you are not particularly fond of chocolate and you prefer the delicate taste of fruit, just change the topping: you can put strawberry jam or, alternatively, prepare a gelée.
The coconut cheesecake with chocolate cream can be preserved for 2-3 days in the refrigerator closed in a special airtight container or covered with a sheet of plastic wrap.