Curd coconut cheesecake
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
For a tender cheesecake that holds together, use dry cottage cheese and mix it well with the eggs. For the creamy topping, dissolve the gelatin properly without boiling, and pour it into chilled cream. Let the dessert set in the fridge for at least 3 hours, preferably overnight.
Prep the Base
In a bowl, mix 400g cottage cheese, 4 eggs, 5 teaspoons of sweetener, and 50g of coconut flakes. Stir until well combined.
Bake the Base
Line a baking dish with parchment paper. Spread the cottage cheese mixture evenly and bake in a preheated oven at 180°C (350°F) for 15–20 minutes until lightly golden.
Prepare the Topping
Soak 10g of gelatin in 100ml of cold water for 10–15 minutes. In a separate bowl, whip 500ml of chilled cream with 5 tablespoons of sweetener until soft peaks form.
Dissolve Gelatin and Combine
Heat the soaked gelatin over low heat until fully dissolved (do not boil). Cool slightly, then fold it into the whipped cream while continuing to whisk.
Assemble the Cheesecake
Pour the cream mixture over the cooled base and smooth the top. Refrigerate for at least 3 hours to set completely.
Decorate and Serve
Before serving, dust with sifted cocoa powder. Slice and serve chilled. Enjoy!
CHEF'S TIP
Choose Dry Cottage Cheese
Use 5–9% cottage cheese for a firm base. If it's wet, drain it in a sieve for 30 minutes or squeeze through cheesecloth to avoid a watery texture.
Dissolve Gelatin Properly
Soak gelatin in cold water for 10–15 minutes, then heat gently until fully dissolved, stirring constantly. Do not boil, or it will lose its setting power.
Chill Cream Before Whipping
For a fluffy, stable topping, use well-chilled cream and whip on medium speed until soft peaks form, then fold in the gelatin mixture.
Allow Time to Set
After assembling, refrigerate for at least 3 hours, preferably overnight. This ensures the topping sets properly and the cheesecake slices cleanly.
SUBSTITUTIONS
Add your taste
- With Almond Flour Instead of Coconut Replace coconut flakes with 1.8 oz (50g) of almond flour — the base becomes denser with a nutty flavor.
- With Honey Instead of Sweetener Use 2–3 tablespoons of honey instead of sweetener. The flavor becomes more natural, though calories increase.
- With Matcha Instead of Cocoa For decoration, dust with matcha powder instead of cocoa — it adds a delicate green color and a subtle grassy note.
- With Berry Topping Serve with a berry sauce (raspberry or strawberry) instead of cocoa — the tangy freshness complements the creamy texture.
HOW TO STORE
How to Store Coconut Cheesecake
Store in the fridge in a covered container for up to 3 days. Let it sit at room temperature for 10–15 minutes before serving. Freeze individual slices — thaw in the fridge, then let stand for 20 minutes at room temperature before serving.
GOOD TO KNOW