Description
A stunning cake: crispy coconut biscuits, sticky caramel with nuts under the delicate cream cap. In fact, initially it was a recipe for cheesecake, but I had cheese, and I slightly changed the recipe. The proportions for the cream cheese too.
Ingredients
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Flour
0.75 cup
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Leavening agent
0.5 tsp
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Brown sugar
0.75 cup
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Coconut shavings
0.66 cup
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Butter
150 g
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Walnuts
100 g
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Condensed milk
1 can
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Cheese
375 g
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Sour cream
150 g
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Chicken egg
2 piece
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Sugar
0.25 cup
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Salt
Cooking
Preheat the oven to 180 gr. Shape with a diameter of 24 cm with sides not less than 6.5 cm (the diameter of my 20 cm) vystelit baking paper. In a bowl mix flour, baking powder, coconut and 1/2 Cup of brown sugar.
Add 100 g of melted butter, mix well.
The resulting mixture pour into the prepared pan and use the spoon to form a base (no rim).
Bake for 10 - 15 minutes. Allow it to cool.
Meanwhile, make the caramel. In a bowl suitable for microwave oven and the amount of not less than 2 l, connect 50 g of butter, 1/4 Cup brown sugar and condensed milk.
Heat in the microwave on MAX for 3 to 5 minutes. During the first 2 minutes, beat with a whisk after each minute of heating, then every 30 seconds.
The time depends on the power of your stove. My MAX is about 800 watts, and the preparation of caramel took 5 min.
Nuts lay on the base.
Pour on top and spread evenly with hot caramel. Leave for 10 minutes to cool slightly.
Meanwhile, prepare the cheese filling. Cottage cheese, sour cream, sugar, a couple pinches of salt and eggs, whisk together until smooth. If the cheese you are very lumpy, it is first possible to mix with sugar. If you want classic cheesecake, then layer to take 400 g cream cheese, 1/4 Cup sour cream, 2 eggs and 1/4 Cup sugar.
Reduce heat the oven to 170 gr. Pour the cheese mixture over the caramel.
Bake for 30 - 35 minutes, till the filling sets. Turn off the oven and let the cake completely cool in there with the door ajar. Then refrigerate for 3 hours. Bon appetit!
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