Cheesecake without gelatin with sour cherries and coconut

Name: Cheesecake without gelatin with sour cherries and coconut
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Cookies 5.6 oz; Butter 2.8 oz; Sweetened vegetable cream ¾ cup; Cream cheese 1 ¾ cup; Powdered sugar ½ cup; Shredded coconut 1 cup; Black cherried in syrup 0.625 cup; Coconut flakes to taste; Black cherried in syrup to taste

682

Calories per serving

Energy Kcal 682
Carbohydrates g 42.9
of which sugars g 28.2
Protein g 9.6
Fats g 52.4
of which saturated fat g 34.02
Fiber g 4.3
Cholesterol mg 140
Sodium mg 305

Difficulty: Easy
Prep time: 30 min
Serving: 6 persone
Cost: Average
Note + resting times in the fridge

PRESENTATION

Recipe by
Ivana Ester Marra

A crunchy base of dry biscuits topped with a fresh cheese cream, some fruit to decorate and here is the cheesecake! This time, however, we present an even easier and quicker variant that does not require gelatin and with a surprisingly delicious combination: cheesecake without gelatin cherries and coconut, a blend of fruity flavors with an enticing exotic touch. From today, it will be even harder to choose among our delicious cheesecake recipes:

New York Cheesecake
Nutella Cheesecake
Mini Cheesecake
Cheesecake without cream
Marbled Cheesecake
Light Cheesecake
Coconut and Nutella Cheesecake

INGREDIENTS

682

Calories per serving

Ingredients for the base (diameter 20 cm): Cookies 5.6 oz (160 g); Butter 2.8 oz (80 g)

for the cream: Sweetened vegetable cream ¾ cup (200 g); Cream cheese 1 ¾ cup (400 g); Powdered sugar ½ cup (60 g); Shredded coconut 1 cup (80 g); Black cherried in syrup 0.625 cup (150 g)

for decoration: Coconut to taste - flakes; Black cherried in syrup to taste

Preparation

How to prepare Cheesecake without gelatin with sour cherries and coconut

To make the coconut and sour cherry cheesecake, pour the cookies into the mixer 1 and grind them into a powder 2. Add the melted butter 3.

Mix with a spatula to combine them 4. Line a 20 cm (8-inch) springform pan with parchment paper 5. Pour the butter and biscuit mixture 6.

Level well with a spatula and then compact the surface with the back of a spoon to obtain a smooth and even layer 7. Let the base set in the freezer for 30 minutes. Prepare the cream: pour the cream into a bowl 8, whip it with an electric mixer 9.

Add the spreadable cheese 10 and mix with the beaters. Add the powdered sugar 11 and work the cream. Add the shredded coconut 12 and mix with a spatula.

Finally, also add the drained sour cherries 13. Mix one last time 14, pour the cream over the biscuit base 15.

Level well with a spatula 16. Let it set in the refrigerator for at least 6 hours. Garnish with syruped sour cherries 17 and coconut flakes. The cheesecake without gelatin with sour cherries and coconut is ready to be served 18.

Storage

The coconut and sour cherry cheesecake can be stored in the refrigerator for 2-3 days. You can freeze it and then thaw it in the refrigerator before consuming.