Cheesecake cu cocos

I like simple things and easy to do , I tried this recipe , and the result was very delicious.
A cheesecake without baking in the oven , very fast and easy. You must try it !

Countertop :

150 g digestive biscuits
130 g butter
1-2 tablespoons of coconut flakes
1 sachet vanilla sugar

Crush the biscuits and mix with cold butter , coconut flakes and vanilla . We place the mix in the form (circle) for cakes and presses it well with a spoon.

Cream of coconut milk :

400 g thick coconut milk ( canned )
200 g ricotta / cheese cow / cow soft cheese
1 tablespoon honey
16 g gelatin sheets
125 g sugar
300 g cream
seeds of a vanilla pod

We soaked gelatin sheets in cold water for 10 minutes. Heated coconut milk over low heat until gets to be hot . No need to boil ! Extinguish the fire , add the gelatin and mix well wrung well so that gelatin melts completely, then leave to cool milk .

Riccotta mixing honey , vanilla sugar and vanilla seeds . Cream mixing until you get consistent, be a little more creamy easier to incorporate it into the cream.
Mix coconut milk and gelatin with the ricotta and cream mixed. We add this result over biscuits, and stuffing the cheesecake in the refrigerator for 4-5 hours or up to next day. Garnish as desired .

Bon appetit!


Cum imi plac lucrurile simple si usor de facut, am incercat aceasta reteta, iar rezultatul a fost foarte delicios.
Un cheesecake fara sa fie copt la cuptor, foarte rapid si usor de facut . Trebuie sa-l incercati!

Blat:

• 150 gr biscuiti digestivi
• 130 gr unt
• 1-2 linguri de fulgi nuca de cocos
• 1 plic zahar vanilat

Se piseaza biscuitii si se amesteca cu untul rece, fulgii de cocos si zaharul vanilat. Asezam mixul in forma (cercul) pentru torturi si il presam bine cu o lingura.

Crema de lapte de cocos:

• 400 gr lapte de cocos dens (la conserva)
• 200 gr ricotta/urda de vaca/ branza fina de vaci
• 1 lingura miere
• 16 gr gelatina foi
• 125 gr zahar
• 300 gr frisca
• semintele unei pastai de vanilie

Punem la inmuiat in apa rece foile de gelatina pentru 10 min. Incalzim laptele de cocos pe foc mic pana ce ajunge sa fie fierbinte. Nu trebuie sa fiarba! Stingem focul, adaugam gelatina bine stoarsa si amestecam bine astfel incat gelatina sa se topeasca complet, apoi lasam laptele sa se raceasca.

Mixam riccotta cu mierea, zaharul vanilat si semintele de vanilie. Mixam frisca pana ce se prinde consistenta, sa fie un pic mai cremoasa ca sa fie mai usor sa o incorporam in crema.
Amestecam laptele de cocos si gelatina cu cel de ricotta si frisca mixata.

Punem crema peste blatul de biscuiti, si bagam cheesecake-ul la frigider pentru 4-5 ore sau pana a-2-a zi. Se orneaza dupa preferinte.

Pofta buna!