Santa Clara ®

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Santa Clara ®

Coconut Cheesecake

Name: Coconut Cheesecake
Prep time: 130 min
Cook time: 130 min
Yield: 8
Cuisine: Americana
Ingredients: 1 cup cashews; 1 cup grated coconut; 3 tablespoons sugar; 1/4 teaspoons salt; 2 tablespoons butter, melted; 2/3 cups Santa Clara® whole milk; 2 1/2 cups cream cheese, at room temperature; 3/4 cups sugar; 3 eggs; 1/2 ladles liquid vanilla; 1 teaspoon coconut essence; 3/4 cups whipping cream; 1/2 cups powdered sugar; 1 teaspoon coconut essence; 1/2 cups grated coconut, toasted

30 mins

1h 40 mins

Low

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Santa Clara ®

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We share this original and delicious option to the traditional cheesecake. It has a great flavor, the cheesecake is soft with an irresistible coconut aroma. It has an Indian walnut base with grated coconut that gives it a great flavor and a crunchy texture. Try it, it will become one of your favorite desserts.

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 ° C.

Place aluminum foil inside the mold where you will make the cheesecake. In a food processor, grind the Indian walnut. Add the grated coconut, sugar and salt. Process until you have a flour.

Add the melted butter and combine until everything is covered in butter.

Transfer the mixture to the mold with aluminum and with the help of a spoon spread the base evenly. Bake the base at 180 ° C for 12-14 minutes. Remove from the oven and let cool completely.

For the filling: Beat the cream cheese together with the sugar until smooth. Add the eggs one at a time. Add Santa Clara® Whole Milk, vanilla essence and coconut essence.

Varnish the edges of the mold with a little butter and pour the filling. Place the mold in the oven and in the grid below put a refractory for oven with water.

Lower the temperature to 160 ° C and bake for 1 hour and 30 minutes. Remove from the oven and put a knife through the edges, let cool for 20 minutes. Cover the cheesecake and refrigerate for 3 to 4 hours.

For the topping: Beat the whipped cream together with the sifted glass sugar, add the coconut essence and beat until firm peaks.

Decorate the cheesecake with the topping and sprinkle the grated coconut on top.