HOUSE OF ASIA
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Cold coconut cheesecake with limes
On July 30th we celebrate International Cheesecake Day and in our opinion, the best way to celebrate this day is with a portion of delicious cheesecake. Chef Jarek Owczarczyk, has prepared a cold cheesecake especially for you, with a shortcrust base and refreshing limes. Be sure to check it out!
Ingredients
Bottom:
- 150 g shortbread cookies (biscuits)
- 100 g butter
Cheese mass:
- 400 ml organic coconut milk 20-22%
- 4 teaspoons agar-agar QF
- 600 g cottage cheese for cheesecake (from a bucket)
- 3 tablespoons of brown sugar
For decoration:
- 3-4 limes
- a pinch of brown sugar
A method of preparing
- Place the butter and shortbread in a blender and blend until smooth. Then transfer to a 24 cm baking pan, spread evenly, press down firmly, and refrigerate.
- Bring the coconut milk, sugar, and agar-agar to a boil, stirring constantly. Let it cool to room temperature.
- Place the cheese in a bowl and slowly pour in the cooled milk. Pour the coconut-cheese mixture over the cooled base and refrigerate for about 2-3 hours, until the mixture is completely set.
- Slice the limes thinly, sprinkle with brown sugar and place on top of the cheesecake as decoration.
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