The bounty cheesecake – quick recipe, is named after the famous coconut snack… well, it’s the coconut snack in cheesecake version.
This fresh and delicious cake joins all the others I have made so far, and like the previous ones, it has been a huge success.
It contains no gelatin, yet it cuts perfectly thanks to the use of cream cheese and ricotta, which being compact, give the right consistency to the dessert.
I mentioned the huge success it had because I made it to take to my in-laws who appreciated it so much, but then the rest ended up, as always, at the office where colleagues devoured it in no time!
My version, as always, has a lower sugar load compared to those on the web, making it pleasantly sweet without being cloying.
Prepare the few ingredients in the list and make the bounty cheesecake – quick recipe as soon as possible and I’m sure it will become one of your summer go-to desserts!
READ THE TIPS AND NOTES AT THE END OF THE RECIPE:
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 432.83 (Kcal)
- Carbohydrates 43.00 (g) of which sugars 25.80 (g)
- Proteins 7.45 (g)
- Fat 26.54 (g) of which saturated 15.23 (g)of which unsaturated 7.42 (g)
- Fibers 3.28 (g)
- Sodium 137.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz Digestive biscuits
- 2.1 tbsp unsweetened cocoa powder
- 5.3 oz butter (melted and cooled)
- 8.8 oz light cream cheese (such as Philadelphia)
- 7 oz ricotta
- 0.8 cup powdered sugar
- 1.1 cup grated coconut
- 6.3 oz 50% dark chocolate
- 0.3 cup milk
- butter (a knob)
- to taste grated coconut
Tools
20-22 cm Cake Pan
- Pastry Bag
- Chopper
Steps
– (preliminary steps)
line the 22 cm springform pan with parchment paper and melt the butter.
– Crush the biscuits with the cocoa, gather everything in a bowl and pour in the melted and slightly cooled butter. Form the base of the cheesecake trying to flatten it well and place in the freezer for 15′.
– While the base cools, pour the cream cheese, ricotta, powdered sugar, and grated coconut into the bowl. Mix the ingredients well with a spatula and then pour the mixture into the pastry bag, cut the tip, and squeeze in a circular manner over the base. (if you don’t have a pastry bag, proceed traditionally trying to smooth the cheese cream well)
– Let the bounty cheesecake rest in the fridge while we melt the dark chocolate with the milk and a knob of butter in a bain-marie. Pour the chocolate over the cream and decorate with some grated coconut.
Storage:
– It keeps in the fridge, always better in a cake holder or airtight container to prevent it from absorbing odors for 4/5 days.
Tips and notes:
– If desired, you can use cocoa biscuits for the base, obviously omitting the cocoa powder.
– Instead of dark chocolate, you can use milk chocolate, and if you don’t have milk (to melt the topping chocolate), use cream. If you use only chocolate, the surface becomes hard.
