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Cheesecake with coconut, berries and golden dust

ingredients

servings

6

Coconut cream

90 grams

Desiccated coconut

15 grams

Vegan biscuits

100 grams

Butter

40 grams

Gelatin for dessert

5 grams

Coffee prepared in moka pot

15 grams

Icing sugar

15 grams

Raspberries

125 grams

Blackberries

125 grams

Ricotta cheese

500 grams

Desserts from Italy

Cheesecake with coconut, berries and golden dust

Cheesecake with coconut, berries and golden dust

with gluten with fish with lactose high in calcium

ready in

5 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake with coconut, berries and golden dust

A delicate cheesecake without baking and without eggs, with a wholemeal coconut cream, berries and golden dust to decorate

Cheesecake with coconut, berries and golden dust step 1

step 1

For the base: melt the butter in a bain-marie and let it cool. In a mixer mix the biscuits and reduce them to powder. Combine butter, a cup of coffee.

Cheesecake with coconut, berries and golden dust step 2

step 2

Transfer to a bowl with openable bowl covered with oven paper. Compact and refrigerate for 30 minutes (or in a freezer for 15 minutes).

Cheesecake with coconut, berries and golden dust step 3

step 3

Sprinkle the gelatine leaves in the water and in the meantime prepare the cream: in a bowl mix the ricotta with the icing sugar, the Golamera and the coconut powder.

Cheesecake with coconut, berries and golden dust step 4

step 4

Squeeze the jelly, melt it in hot coffee and add it to the mixture. Mix well. Cover the base with the compound leveling as much as possible the surface.

Cheesecake with coconut, berries and golden dust step 5

step 5

Place in the fridge for at least 4-5 hours. Before serving, first decorated with coconut powder, then with fresh fruit and golden powder

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