Coconut Cheesecake with whole grain peanut base

Cheesecake al cocco con base integrale alle arachidi

A super exotic cheesecake that can only catapult you immediately with the thought of holidays, summer breaks in the shade, in search of freshness! Obviously you will not have to bake it in the oven but let it rest in the refrigerator for a few hours. A dessert or a “super fresh” snack with coconut flavor.

Ingredients for a baking dish 28×

400 ml cooking coconut milk (not the vegetable drink)
480 G spreadable cheese
100 g powdered sugar
15 g gelatin for thickening
juice of 1 lime

FOR THE BASE
250 g whole grain dry biscuits
100 g peanuts
100 g coconut oil (liquid)
a pinch of salt

FOR GARNISH
dehydrated coconut
roasted peanuts
dry biscuits
lime

PROCEEDING

For the base blend the cookies and peanuts with a pinch of salt until you get a flour. Pour the cookies into a bowl, combine the coconut oil and mix well. Line an openable baking sheet with parchment paper, including edge. To help you lightly grease both the base and the edges so that the paper adheres more easily. Pour the cookies and form a homogeneous and compact layer then remarry ten minutes in the freezer.
Meanwhile, combine the spreadable cheese and powdered sugar in a bowl. Soak gelatin in cold water for a quarter of an hour then dissolve it in lukewarm cooking coconut milk. Combine with the other ingredients and mix well with a whisk until smooth.
Pour the resulting cream over the biscuit base and let it rest in the refrigerator for at least 4 hours.
Before serving the cheesecake garnish the surface with roasted peanuts, dehydrated coconut, lime slices and crumbled whole grain dry biscuits.

Cheesecake al cocco con base integrale alle arachidi

Cheesecake al cocco con base integrale alle arachidi

Cheesecake al cocco con base integrale alle arachidi

Cheesecake al cocco con base integrale alle arachidi

Cheesecake al cocco con base integrale alle arachidi

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