Coconut cheesecake with pineapple slices

Coconut cheesecake with pineapple slices


300 g chocolate chip cookies
75 g of butter
600 g of cream cheese
2/3 cups of sugar
3 eggs
½ cup coconut milk
440 g of fresh or canned pineapple
A glass of coconut chips


Preheat the oven to 160 degrees. Prepare a baking dish with a diameter of 22 cm.
Melt the butter and leave to cool. Cut the cookies and add the melted butter to it. Stir thoroughly. Put this mass on the bottom of the mold and densely pound it. Place the mold with the base in the freezer until the filling is ready.

Drain the pineapples (if using canned) and finely chop.

Mix the cheese with the powdered sugar. Stroke eggs after mixing each. Add coconut milk (if using canned, shake well before opening the jar).

At the very end, add pieces of pineapple and 3/4 glass of shavings, mix the last time. Pour the filling into the frozen form and bake for about 50 minutes. First, let the cheesecake cool in the oven with the door open, then take out.

Sprinkle with the remaining coconut shavings.
Keep in the fridge.

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