COCONUT CHEESECAKE WITH INTEGRAL PEANUT BASE

Obviously, you won’t have to bake it but let it rest in the fridge for a few hours: a dessert or a “super fresh” coconut-flavored snack.

In combination with our cheesecake, it is perfect Long Black Over Ice, Limited Edition summer signed by Nespresso. Coffee from South America and East Africa, with strong but refined acidity and refreshing fruity and floral aromas, perfect to serve on ice. Here’s how to prepare it according to the recipe by Massimiliano Marchesi, Nespresso Coffee Ambassador: delivers 25 ml of Nespresso Long Black Over Ice directly into a cup with ice, add 10 ml of coconut syrup and two teaspoons of sugar.

Ingredients for a 28×18 baking sheet

  • 400 ml cooking coconut milk (not the vegetable drink)
  • 480 g spreadable cheese
  • 100 g icing sugar
  • 15 g gelatin to thicken
  • juice of 1 lime

For the base

  • 250 g whole wheat biscuits
  • 100 g peanuts
  • 100 g coconut oil (liquid)
  • a pinch of salt

To garnish

  • dehydrated coconut
  • roasted peanuts
  • biscuits
  • lime

Method

For the base, blend the biscuits and peanuts with a pinch of salt until you get a flour. Pour the biscuits into a bowl, add the coconut oil and mix well. Lining a baking sheet that can be opened with parchment paper, including the edge. To help you slightly add both the base and the edges so that the paper adheres more easily. Pour the biscuits and form a homogeneous and compact layer then let rest ten minutes in the freezer.

In the meantime, add the cheese spread and the icing sugar in a bowl. Soak the gelatin in cold water for a quarter of an hour then melt it in warm cooking coconut milk. Combine with the other ingredients and mix well with a whisk until a homogeneous mixture is obtained.

Pour the cream over the biscuit base and let it rest in the refrigerator for at least 4 hours.

Garnish the surface with toasted peanuts, dehydrated coconut, lime slices and crumbled wholemeal biscuits before serving the cheesecake.

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