Coconut and Nutella Cheesecake: A Sweet Dreamy Delight
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cocoa biscuits | 90g |
| Shredded coconut | 30g |
| Butter | 75g |
| Yogurt (coconut-flavored) | 250g |
| Cream cheese | 160g |
| Powdered sugar | 45g |
| Coconut milk | 30g |
| Fresh cream (liquid) | 200g |
| Gelatin sheets | 10g |
| Nutella | 200g |
| Shredded coconut (for topping) | q.b. |
Instructions:
Step 1: Prepare the Base
- Begin by greasing and lining an 18 cm (7-inch) springform pan with parchment paper.
- For the base, melt the butter gently over low heat.
- In a food processor, crush the cocoa biscuits into fine crumbs.
- Transfer the crumbs into a bowl and stir them lightly.
- Pour the melted butter over the biscuit crumbs and mix until they are evenly coated.
- Press the mixture into the base of the springform pan, using the back of a spoon to compact it.
- Place the pan in the refrigerator for at least 30 minutes to set.
Step 2: Prepare the Coconut and Cream Cheese Filling
- Soak the gelatin sheets in cold water for about 10 minutes to soften.
- In a separate bowl, combine the coconut-flavored yogurt and the cream cheese. Mix well until smooth and creamy.
- Once the gelatin has softened, drain it and place it in a small saucepan with the coconut milk. Heat gently over low heat, stirring constantly, until the gelatin is fully dissolved.
- Slowly pour the dissolved gelatin mixture into the yogurt and cream cheese mixture, stirring gently to combine. Be sure to incorporate the ingredients carefully, using gentle folding motions from the bottom up.
- Pour this creamy filling over the chilled biscuit base and spread it evenly.
Step 3: Let the Cheesecake Set
- Refrigerate the cheesecake for at least 2 hours to allow it to firm up (preferably 3 to 4 hours for a firmer consistency).
Step 4: Add the Nutella Topping
- After the cheesecake has set, re
