Coconut flavored cheesecake isn’t just for summer…

It’s a wonderful opportunity for summer fragrances in December, a perfect, slightly more unusual, dessert for the holidays.

You need two pans – two different sizes – and plenty of coconut.

What you will need:

• 2 cups butter cookie crumbs
• 1/3 cup unsweetened coconut flakes
• 1/4 cup coconut oil, melted

FOR THE FILLING:

• 4 packages of cream cheese, at room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup coconut cream or coconut cream (not coconut milk)
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon of coconut extract
• 4 large eggs, at room temperature
• 1/2 cup unsweetened coconut flakes

TO COVER:

• homemade whipped cream
• 1/2 cup unsweetened coconut flakes, toasted

How to make it:

1. Preheat the oven to 180 degrees. We lay non-stick paper on our baking tray.
2. In the bowl of a blender, put the biscuit, coconut flakes and coconut oil. Work until moistened and the mixture resembles wet sand. Transfer the mixture to the prepared pan and spread evenly. Use a cup with a flat bottom and press down the crust to create an even and level base.
3. Bake the crust for 10 minutes or until lightly browned. Let it cool down.
4. Reduce the oven temperature to 170 degrees.
5. In the bowl of an electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix until combined. Add the flour, coconut cream, salt and extracts. Mix well on medium-low speed. Reduce the speed to low and add the eggs one at a time, mixing until combined. Mix the filling until smooth for an additional minute. Add the coconut flakes to the mixture. Pour the filling over the base.
6. Put the pan in a larger pan and add hot water to the space, until it reaches the middle.
7. Bake at 170 degrees for about an hour or until the cheesecake sets at the edges. Then turn off the oven and leave the cheesecake in the hot oven for an additional 45 minutes.
8. Remove the cheesecake from the oven and let it cool at room temperature for at least an hour. Then, refrigerate for at least 6 hours or overnight. Before serving, add whipped cream and toasted coconut flakes.

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