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Recipe of Chessecake without coconut and almond oven
Recipe

Chessecake without coconut and almond oven

35 mins
15 mins
Low
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Prepare these rich glasses made from a creamy cheesecake without a coconut oven accompanied by an almond crumble and topped with grated coconut. The best dessert with an extraordinary combination of textures and flavors. The best you've tried!
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Ingredients

8 portions
  • 3/4 cups Great Value® muscovado sugar
  • 1 tablespoon cinnamon powder
  • 135 grams butter, in cubes and cold
  • 1/2 cups Great Value® almonds, peeled, toasted and chopped
  • 1 jar Extra Special® spreadable cream with coconut chunks
  • 1 on gelatin, hydrated
  • 1 cup whipping cream, semimontada
  • 8 tablespoons almond, fillets and toast to decorate
  • 8 tablespoons grated coconut, to decorate

Preparation

For the crumble, in a bowl mix the sugar with the cinnamon, the butter and the almonds. Reservation.
In a blender , add the cheese with the spreadable coconut cream. It adds in a very soft way the grenetina and continues beating until integrating. Mix in an enveloping form with the cream to beat, until a homogeneous mixture is obtained.
In glass cups, form a base by placing a bit of the almond crumble. Stuffed with the mixture of cheese and coconut. Refrigerate 30 minutes, garnish with almonds and coconut before serving.
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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
449.9
kcal
22.5%
Carbohydrate, by difference
30.2
g
10.07%
Protein
5.6
g
11.2%
Total lipid (fat)
36.1
g
55.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Miguel Riojas
29/03/2019 17:02:33
Excelente

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