Description
Delicate cheesecake with chocolate taste and coconut aroma. Very tasty, I recommend!
Ingredients
-
Prunes
80 g
-
Butter
60 g
-
Chicken egg
2 piece
-
Coconut shavings
50 g
-
Cookies
140 g
-
Dark chocolate
100 g
-
Sour cream
100 g
-
Sugar
30 g
-
Cheese curd
200 g
-
Cream
20 g
-
Chicken egg
2 piece
-
Starch
20 g
-
Dark chocolate
100 g
-
Cream
75 g
Cooking
The cooking time is indicated without time baking and cooling. Cookies skip through the blender.
Cut the prunes into small pieces.
Mix biscuits, prunes, eggs, softened butter, coconut and kneaded pretty cool dough.
Divide the dough into pieces. Use the ring to stamp the dough on a silicone Mat in the form of pellets with a thickness of a little finger.
Bake at 180 degrees for 6-8 minutes. While cakes are cooling, prepare the cream cheese.
Sour cream mixed with sugar,
add the cream cheese. Mix well. Not to beat!
Chocolate with cream melt in a water bath
and to combine chocolate with cheese.
Add the eggs one by one, mix until smooth.
Add starch and mix thoroughly.
Pour the dough into silicone molds,
put in a pan with water and bake in a water bath at 150 C for 50 minutes. The dough will rise strongly, even can crack, do not worry, after cooling down.
Allow to cool completely, place in refrigerator, preferably overnight. Gently remove from the molds.
To prepare the ganache chocolate with cream melt in a water bath, apply a small amount on baked tortillas, top to place the extracted from the molds semi-finished products, which priklause to the base.
Pour ganache cheesecake. Boca pellets you can sprinkle coconut flakes. If desired you can also decorate the product with a mesh of chocolate.
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