Description
Tender and juicy cheesecake with a pleasant taste and aroma of coconut. The highlight of this cheesecake adds a layer of canned peaches, which can be replaced by other of your favorite fruits:pineapples, apricots, grapes... Simple and not troublesome, this dessert will delight both children and adults. Help yourself!
Ingredients
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Cheese
500 g
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Sugar
80 g
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Sour cream
80 g
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Chicken egg
3 piece
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Coconut shavings
2 Tbsp
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Cookies
350 g
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Butter
80 g
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Peach
1 can
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Vegetable oil
1 tsp
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Mandarin
3 piece
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Cranberry
1 handful
Cooking
Cookies grind in a blender (you can use any crumbly biscuit:"Anniversary", "Baked milk", "Morning"). Melt the butter and add it to the liver. Mix thoroughly.
Boca detachable form for baking (diameter 20 cm) grease with vegetable oil. The bottom of a covered baking paper. Spread the crumb of the cookie into the form and spread evenly over the bottom, tightly compacted by hand or with a spoon. Put into the refrigerator while we enjoyed cheese.
Curd RUB through a sieve.
To combine the cheese, sugar and sour cream. Mix until smooth (I use a mixer).
Without ceasing to interfere, add the eggs one by one and pour coconut. Beat mass until smooth, several minutes.
Canned peaches out of the syrup and blot with a paper towel (excess water we don't need!).
Slice the peaches into slices of thickness 0.5-0.7 mm.
On the basis of biscuit pour half of the curd mass. Top evenly spread the peaches.
And pour the remaining peaches with the cheese mass. Bake cheesecake in preheated to 180* oven for 55-60 minutes (until cheese mixture becomes uniformly dense).
Cool the finished cheesecake in the form.
Then remove it from the mold, carefully remove the baking paper and place on a plate. And you can easily do. My friend who I borrowed this recipe prepares a cheesecake in a glass baking dish (20*20*6). That is, the finished dessert is served in the form of her and cut to pieces.
Decorate the cheesecake with tangerines, cranberries (fruits and berries of your choice) and sprinkle with coconut.
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