How To Cook Coconut Cheesecake With Date And Cashew Base - Recipe
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Coconut cheesecake with date and cashew base". Delicious recipe.
Required products :
100 grams of cashews
7 sheets of gelatin
400 grams of dates
100 grams of coconut shavings + another 2-3 tablespoons
6 tablespoons of lime juice
600 grams of yogurt
500 grams of high-fat cottage cheese
125 grams of clear honey
200 milliliters of liquid cream
detachable form and butter to spread it
Method of preparation :
Grease the dessert form.
Bake the cashews until golden brown without fat and leave to cool. Pour gelatin with cold water.
Cut the dates into large pieces and grind them with the help of a food processor together with the nuts, 100 grams of coconut shavings and 4 tablespoons of lime juice.
Distribute the resulting mixture evenly on the bottom of the dish and press.
Make a cream by combining the curd with yoghurt, honey and the remaining citrus juice.
Drain the gelatin water and put it in a small saucepan over low heat. Mix with 4 tablespoons of cream and then add to the remaining combination of milk and cottage cheese. Refrigerate for about 15 minutes.
Meanwhile, whip the cream until it gets "hard peaks" and add to the coconut mixture.
Spread the cream on the base and let the dessert cool well before serving. It is best to refrigerate for at least 4 hours.
Finally, sprinkle with 203 tablespoons of coconut shavings.
Enjoy your meal!
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