In the summer months, my bakery goes on vacation and refuses to cooperate with me! On the other hand, the fridge goes wild and almost seems to beg me to make it work. So I decided to please him and put him to the test with an exquisite cheesecake! Since I love coconut, cherries and lightness, I propose a cheesecake that satisfies my palate!
Video of the Recipe
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Identity Card of the Recipe
- 183 KCal Calories per serving
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Ingrediants
For coverage
- 150 g of cherries
- 30 g of powdered sugar
- A few thin slices of coconut
For the base
- 120 g of dry biscuits
- 40 g of butter
- 20 ml of milk
For the coconut cream
- 40 g of powdered sugar
- 50 g of coconut flour
- 100 ml of coconut milk
- 5 g of isinglass
- 250 g of fresh ricotta
For the cherry cream
- 250 g of fresh ricotta
- 5 g of isinglass
- 50 g of powdered sugar
- 200 g of cherries
Materials Needed
- Steel ring with a diameter of 18 cm
- Scale weighs food
- Bowls of various sizes
- Immersion mixer
- Rolling pin
- Plastic bag
- Baking paper
- Platter
Preparation
- First prepare the Cheesecake. Pour the dry biscuits into a plastic bag and cut them into crumbs with a rolling pin.
The right idea
To make the cheesecake even lighter, it is recommended to use light biscuits, preferably biscuits without butter.- Pour the biscuit crumbs into a bowl. Combine the melted butter and milk in the center. Mix with your hands until you get a compact dough.
- Place the steel ring (alternatively, use a hinged pan) on a serving plate lined with baking paper. Distribute the biscuit base and flatten with your hands or with the back of a spoon. solidify.
- Meanwhile, prepare the cherry cream. Soak the isinglass in a bowl full of cold water. Wash the cherries, pit them and pour them into a beaker. Combine the sugar and blend with the immersion blender. Mix the fresh ricotta with ¾ of the cherry cream obtained Heat the remaining cherry sauce in a saucepan and add the isinglass softened and well squeezed by the soaking water. Mix until completely dissolved and add the hot liquid to the cream.
- Pour the semi-liquid cream onto the prepared biscuit base, inside the ring.
- Leave to cool for 30 minutes in the fridge.
Did you know that
To halve the resting times, it is advisable to leave the cake to set in the freezer.- Meanwhile, prepare the coconut cream. Soak the isinglass in cold water. In a bowl, mix the ricotta with powdered sugar and coconut flour. Heat the coconut milk in a saucepan and dissolve the soaked and well-squeezed isinglass in it. Combine the coconut milk with the isinglass to the prepared cream.
- Remove the cake from the fridge (which in the meantime has slightly congealed) and gently pour the coconut cream into it.
- Put it back in the fridge and let it solidify for 2-3 hours.
- After the necessary time has elapsed, gently remove the ring from the cake.
- Pit the cherries well washed and cut them into small pieces. Heat the cherry pieces together with the powdered sugar until a sauce is obtained. Those who wish can blend a portion of cherries.
- Spread the hot cherry sauce over the cake, garnish with a few slices of fresh coconut and serve.
Alice's comment - PersonalCooker
This cheesecake is delicious! And then so in layers I find it really irresistible! You can also invert the colors (basic coconut cream and cover cherry cream): in this case, decorate it with grated coconut and very thin slices of coconut. Stunning result!Nutritional values and Health Comment on the recipe
The Ricotta Cheesecake with Coconut and Cherries is a cold dessert with an average caloric intake, which boasts an energetic prevalence of lipids, followed by carbohydrates. Proteins are not very significant. Cholesterol is moderate but the breakdown of fatty acids is low. favor of saturated ones; the fibers are satisfactory.
The Ricotta Cheesecake with Coconut and Cherries is not suitable for the diet of the overweight subject and it is not advisable to use it frequently in the nutritional regime against metabolic diseases.
The average portion corresponds to about 40-60g (75-110kcal).
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