Strawberry-Coconut Cheesecake

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.

This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Strawberry-Coconut Cheesecake

Cooking Method: Baking Cuisine: International Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 180 min Total Time 4 hrs 30 mins

Servings: 8 Calories: 3040

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Digestive Biscuits
• 100 gram Butter
• 500 gram Cream Cheese
• 150 gram Sugar
• 200 ml Coconut Cream
• 1 teaspoon Vanilla Extract
• 4 sheet Gelatin
• 300 gram Strawberries
• 50 gram Desiccated Coconut

Instructions

1. Crush the digestive biscuits and mix with melted butter. Press the mixture into the bottom of a greased springform pan.
2. In a mixing bowl, beat cream cheese, sugar, coconut cream, and vanilla extract until smooth.
3. Soften gelatin sheets in cold water, then dissolve them in a small amount of hot water. Add the gelatin mixture to the cream cheese mixture and mix well.
4. Pour the cream cheese mixture over the biscuit base and smooth the top. Refrigerate for at least 3 hours.
5. Slice the strawberries and arrange them on top of the chilled cheesecake. Sprinkle desiccated coconut over the strawberries.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 35g12%

Sugars 25g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.