Coconut Cheesecake
Ingredients
Bottom material
-200 g of digestive biscuits or maria biscuits
-100 g melted butter
-1/2 cup coconut paste (optional, adds flavor)
Stuffing
-500 g cream cheese (Philadelphia type)
-200 ml whipped cream (liquid cream)
-1 can of condensed milk (397 g)
-1/2 cup coconut milk
-1 cup coconut (dried or fresh coconut can be used)
-2 tablespoons tasteless gelatin (powdered)
-1/4 cup cold water (to dissolve gelatin)
-1 teaspoon vanilla extract
Manufacturing instructions:
1. Prepare the base material:
-Crush the cookies until completely crushed.
-Mix crushed cookies with melted butter and coconut (if decided to use).
-Place these mixtures on the bottom of a spring mould. Compact with the back of a spoon to make it tight.
-Chill in the refrigerator while preparing the filling.
2. Prepare the filling:
-In a small bowl, add the tasteless gelatin to cold water and let it rest for 5 minutes.
-The gelatin mixture is heated until completely dissolved. Cool slightly.
-In a large bowl, beat the cream cheese together with the condensed milk until smooth and creamy.
-Add whipped cream and coconut milk. Mix thoroughly until well mixed.
-Stir in the coconut and vanilla extract. Mix until smooth.
-Add the dissolved gelatin to the cream cheese mixture and stir thoroughly until fully incorporated.
3. Assemble the cheesecake:
-Pour the filling mixture onto the cookie base.
-Smooth the top with a spatula.
-Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to firm it up.
4. Serve:
-Once the cheesecake has hardened, carefully unmold it.
-If desired, add some more shredded coconut or even pineapple chunks or tropical fruit on top to add a refreshing touch. Please indulge in a delicious coconut cheesecake!
🧀 Parmesan cheese pie 🧀
📝 Ingredients:
250 g puff pastry
100 g grated Parmesan cheese
1 egg
A pinch of salt
A little black pepper
A pinch of paprika (optional)
🔔 Manufacturing instructions:
Step 1: Prepare the dough
Preheat the oven: Preheat the oven to 200 °C. Line a baking sheet with baking paper.
Roll out the puff pastry: On a floured surface, roll out the puff pastry into a rectangle about 3 mm thick.
Add the cheese: Sprinkle grated parmesan cheese on half of the puff pastry. Fold the other half over it and press lightly to glue together.
Step 2: Make the tray
Cut the tray: Use a knife or surface cutter to cut out strips about 1 cm wide. Roll each strip into a spiral.
Prepare the egg wash: Beat the eggs in a bowl and add a proper amount of salt, pepper and paprika. Brush each tray with egg wash.
Step 3: Bake
Place in the oven to bake: Place the tray on a baking sheet and bake until golden and crispy, 12-15 minutes.
Step 4: Serve
Cool slightly before serving. These Parmesan Cheese Trays can be served warm or at room temperature.
Prep Time 15 Minutes | Baking Time 15 Minutes | Total Time: 30 Minutes | Portions: 4
Enjoy these parmesan cheesecakes, perfect for a gathering of friends! 🧀
🍓 Strawberry truffle 🍫
📝 Ingredients:
200 g fresh strawberries, washed and sliced
150 g sweetened condensed milk
200 g coconut crumbs
100 g chopped white chocolate
A pinch of salt
🔔 Description:
Step 1: Prepare the mixture
Blend strawberries: Use a blender to blend strawberries into a smooth paste.
Mix ingredients: In a bowl add pureed strawberries, sweetened condensed milk, chopped white chocolate, and a pinch of salt. Mix thoroughly until a smooth paste forms.
Step 2: Make truffles
Cool the mixture: Place the mixture in the freezer for about 1 hour until it is firm enough to shape.
To make the truffles: Break small portions from the mixture and knead them into walnut-sized balls.
Step 3: Pack the truffles
Wrap shredded coconut Wrap each ball with shredded coconut until completely wrapped.
Step 4: Serve
Place truffles on a plate and chill in the fridge until served.
Prep Time 20 Minutes | Cooling Time: 1 Hour | Portion Size: 12
Indulge in these strawberry truffles and let your taste buds bloom! 🍓 🍫
Mango White Chocolate Cheesecake
📝 Ingredients:
Bottom
200 g biscuits
100 g butter, melted
Cheese mixture
400 g fluffy cheese
200 g white chocolate
200 ml 30% cream cheese
100 g rock sugar
2 teaspoons gelatin
100 ml mango juice
1 mango, diced
Making Jelly
200 ml mango juice
1 teaspoon gelatin
🔔 Manufacturing instructions:
Step 1: Prepare the cheesecake base
Crush the cookies into small pieces. In a separate bowl, combine the cookie crumbles with the melted butter. Stir until all cookies are well coated in butter. Line the bottom of the cake tin (22 cm diameter) with baking paper, then spread the cookie mixture evenly, pressing tightly. Place the cake tin in the refrigerator while preparing the cream cheese mixture.
Step 2: Prepare the cream cheese mixture
Melt white chocolate in a water bath or microwave. In a large bowl, use a blender to combine the cheesecake, rock sugar, and cream cheese until beaten into a smooth paste. Once the chocolate has cooled, add the cheesecake mixture and mango juice. Mix thoroughly and well.
Step 3: Add mango and gelatin
Add the diced mango to the cheese mixture and gently stir. Soak the gelatin in 2 tablespoons of cold water and then heat until dissolved. Add the dissolved gelatin to the cheese mixture and stir thoroughly.
Step 4: Cool the cheesecake
Pour the prepared cheesecake mixture into the cooled cookie bottom. Use a spatula to smooth the top. Place the cake tin in the fridge for at least 4 hours to allow the mixture to set.
Step 5: Prepare the jelly
Soak the gelatin in 2 tablespoons of cold water and then heat until dissolved. Mix it with mango juice. Once the jelly is done, pour over the concentrated cheesecake. Place in the freezer for another 1-2 hours to allow the jelly to set.
Step 6: Eat
Once the jelly is set, gently remove the cheesecake from the cake tin. Cut into chunks, refrigerate and serve, garnished with fresh mango chunks or mint leaves.
Prep Time Cooling Time: 6 hours 6 hours ■ Serving Size: 8 servings
Enjoy this Mango White Chocolate Cheesecake, perfect for summer days!
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