Description
I'm no fan of pastries, cheesecakes, but love coconut. This cheesecake just captivated me, almost immediately!!! Extraordinary, magical taste!!!
Ingredients
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Cookies
300 g
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Butter
75 g
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Cream cheese
600 g
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Sugar
0.66 cup
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Chicken egg
3 piece
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Coconut milk
0.5 cup
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Pineapple
440 g
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Coconut shavings
1 cup
Cooking
To prepare products to have everything at hand. Preheat the oven to 160*C. Prepare a baking dish with a diameter of 22 see
Melt the butter and leave to cool. Biscuits grind and add to it the melted butter. Mix thoroughly.
Spread this mixture on the bottom of the form and tightly compacted. Put the form with the base in the freezer for a while will prepare the filling.
Drain pineapple liquid (if using canned) and finely chop.
Mix cheese with powdered sugar.
Drive egg, mixing after each addition.
Add the coconut milk (if using canned, you must shake well to the Bank before you open).
In the end, add slices of pineapple
and 3/4 Cup chips, stir one last time.
Pour the filling into a frozen form
And bake about 50 minutes (I baked for 1 hour). To give the cheesecake to cool in the oven with an open door, then get it, cool completely in a cool place.
Sprinkle with remaining coconut. Store in the refrigerator.
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