It looked so tempting and classy in the pictures… And the combination of coconut and chocolate seemed so perfect… And… Well, everything was for making this cheesecake :)
Indeed, everyone was saying that it was a real taste bingo :) Uff, what a relief ;)
I think that this is the mousse that does the trick. It is so delicate and delicious.
As you can see, my longing for cheesecakes has been growing stronger… So maybe… another one is the nearest future..? :)
Crumbs Ingredients (form 24cm):
- 150g biscuits (petite type)
- 20g desiccated coconut
- 30g butter, melted
- 30g milk chocolate
- 1 Tbs cocoa
Melt butter with chocolate and cocoa.
Blend the biscuits to get nearly-powdered texture. Add melted ingredients and blend it together.
Place baking paper at the bottom of the pan and put the crumbs inside the pan. Press gently the crumbs using your fingers to get a smooth layer.
Bake at 180°C for about 10 minutes.
Cheese Mass Ingredients:
- 500g cream cheese (cheesecake type)
- 125ml coconut cream
- 3 eggs
- 3/4 cup baking sugar
- 125ml heavy cream
- 2 Tbs coconut liqueur
- 50g desiccated coconut
- 3 Tbs plain flour
Mix the cheese with coconut cream for a moment.
Add sugar and mix it in.
Start adding eggs separately, one by one, mixing after each adding.
Add heavy cream, liqueur and desiccated coconut and mix it all shortly.
Sieve the flour into the mass and mix shortly.
Pour the mass onto the biscuit bottom.
Bake at 150°C and bake for about 50 minutes.
Cool in the fridge overnight.
- 200g milk chocolate
- 40ml coconut liqueur
- 350ml heavy cream
Chop the chocolate.
Heat up heavy cream till the boiling moment.
Take it off the heat.
Add chopped chocolate and liqueur and leave it for a moment.
After two minutes, stir it all till you get a smooth chocolate mass.
Leave in the fridge for at least 12 hours.
After this time, whip the mass till you get quite thick chocolate mousse.
Lay in on the chilled cheesecake.
And into the fridge for more cooling!