America Coco Cheesecake

For 30 pieces
  • 300 g rusks
  • 150 g Butter
  • 600 g double cream cheese
  • 500 g sour cream
  • Juice of 1 lime
  • 400 ml Coconut milk
  • 200 g Sugar
  • 2 packet vanillin sugar
  • 8 eggs (size M)
  • 2 EL Flour
  • 50 g cornstarch
  • 4 Limes
  • 3 EL Coconut cubes
  • toasted coconut chips
90 minutes
light
1.
Put the biscuits in a freezer bagand pound with a cake roll. Melt the butter and mix well with the rusk crumbs. Place on a drip pan of the oven (32 x 39 cm) and press firmly. Put in a cool place. In the meantime, stir the cream cheese, sour cream, lime juice, coconut milk, sugar and vanillin sugar until the sugar has dissolved. Stir in eggs. Mix the flour and cornstarch, sieve over the mixture and stir in. Put everything on the rusk base and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 10 minutes. Reduce the oven temperature (electric stove: 150 ° C / gas: level 1) and continue baking for approx. 40 minutes. Let stand in the switched off oven for 10-15 minutes. Take out the cake and let cool on a wire rack. Wash the limes, rub dry and cut into thin slices. Cut the cake into 30 pieces and decorate with lime slices, coconut cubes and chips
2.
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 6 g protein
  • 17 g fat
  • 18 g carbohydrates

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