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Coconut cheesecake with raspberries
Who needs cheesecake? We've prepared a recipe for a delicious cheesecake with coconut milk and raspberries just for you. We guarantee it will melt in your mouth. Be sure to try it and let us know how it turns out.
Ingredients
Bottom:
- 30 g coconut sugar
- 70 g butter
- 70 g dark chocolate
- 45 g Casa del Sur quinoa flour
- 1 egg
Cheese mass:
- 400 ml coconut milk 5-7%
- 100 g coconut sugar
- 1 kg of cottage cheese for cheesecake
- 3 tablespoons of potato flour
- 5 eggs
400 g raspberries
A method of preparing
- Melt the butter and chocolate over low heat. Meanwhile, beat the eggs and sugar together using a mixer.
- Add the chocolate mass, flour and mix until combined.
- Preheat the oven to 160°C. Line the bottom of a 25 cm diameter baking tin with baking paper.
baking, closing the rim and leaving the paper exposed. Pour the mixture into the pan and bake for 9 minutes. Then let it cool. - In a bowl, mix the cottage cheese, coconut milk, flour, and sugar until smooth. Add the eggs one at a time and mix for a few seconds.
- Preheat the oven to 175°C. Pour the cheesecake batter onto the cooled base and place the pan in the oven. Bake for 15 minutes. Then reduce the temperature to 120°C and bake for 75 minutes.
- Let the cheesecake cool and put it in the fridge overnight.
- Place raspberries on top
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