The Coconut and Dark Chocolate Cheesecake

This specialty is commonly called Pingui’ or Bounty cake, but I preferred to call it Coconut and Dark Chocolate Cheesecake, which is what it is, after all.

Delicious, fresh, and light, you can’t stop eating it; that’s why it always disappears in an instant at my house.

If you have little time for preparation but want to impress your guests, you absolutely can’t miss it; you can even prepare it the day before.

This dessert has relatively short preparation times and is easy to make

Ingredients

The Coconut and Dark Chocolate Cheesecake

7.8 oz Digestive biscuits (or dry of your choice)
6 tbsp butter (melted)
9 oz cow ricotta
1 cup ml whipping cream
1/2 cup g sugar (or 25 of sweetener)
3.5 oz coconut flour (or shredded)
0.28 oz gelatin sheets
6.3 oz dark chocolate
3/4 cup ml fresh whipping cream
as needed coconut
as needed pistachio granules
as needed hazelnut granules

The Coconut and Dark Chocolate Cheesecake

Steps

The first thing to do is put the cream in the freezer for at least 15 minutes.
Then melt the butter in a small pot. Meanwhile, chop the biscuits in a mixer until they become flour
Mix them with the melted butter using a spoon.
Line the bottom of the cake tin and spread the mixture, compacting well with the back of a spoon. Refrigerate for about 20 minutes.
In the meantime, soak the gelatin sheets in cold water for 8 minutes, and in the meantime, prepare the cream.
Whip the cream and keep it in the fridge.
Put the ricotta and powdered sugar in a bowl. Use electric beaters for a few minutes until you get a smooth cream.
Now melt the well-squeezed gelatin in a pot, along with two tablespoons of fresh liquid cream, and stir vigorously over low heat for 1 minute; the gelatin is ready to be incorporated into the cream
Add the gelatin and coconut flour to the cream and blend again with the electric beaters. Use a spatula to fold in the whipped cream gently, with a top-down motion to avoid deflating the cream.
It’s time to take the springform ring with the biscuit base out of the fridge and… spread the coconut cream on top. Level well with the back of a spoon or a spatula, and place the cake tin in the fridge for at least 30 minutes
Spread the coconut cream on top. Level well with the back of a spoon or a spatula, and place the cake tin in the fridge for at least 30 minutes
After the time has passed, boil the fresh cream in another pot. As soon as it reaches a boil, remove from the heat and add the chocolate broken into pieces. Mix well until all the chocolate is melted and the ganache is smooth and shiny.
Take the Coconut Cheesecake out of the fridge and pour the chocolate ganache on top. Refrigerate for another 3 hours.
It’s time to unmold the cake. Before removing the ring, run a slightly damp knife around the edges.
Remove the springform ring and decorate with coconut pieces and granules of choice; I preferred pistachio granules.
Here is the Coconut and Dark Chocolate Cheesecake ready