To conclude the meal, there’s nothing better than a soft slice of coconut and chocolate cheesecake without mascarpone.
Everyone who loves the combination of coconut and chocolate, but does not particularly like mascarpone, finds in this delicious cheesecake recipe the ideal solution.
My guests truly appreciated the freshness given by the exotic flavor of coconut combined with chocolate chips that I also added to the base along with sugar-free digestive biscuits, and I used coconut milk, ricotta, and cream for the cheese part.
If you love cheesecakes and the taste of coconut, trust me and prepare it as soon as possible because you will love it .. and it’s also quick to make!
At the bottom of the recipe, you’ll find the FAQ .. take a look and if you don’t find the answer to your question, feel free to ask here .. or on social media and I’ll be happy to help you!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10 slices
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 337.35 (Kcal)
- Carbohydrates 27.42 (g) of which sugars 16.91 (g)
- Proteins 4.79 (g)
- Fat 23.87 (g) of which saturated 8.98 (g)of which unsaturated 3.42 (g)
- Fibers 1.12 (g)
- Sodium 79.73 (mg)
Indicative values for a portion of 80 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
- 4.2 oz sugar-free Digestive biscuits
- 1.8 oz chocolate chips
- 0.7 oz grated coconut
- 3.2 oz butter
- 7 oz ricotta
- 6.3 oz coconut milk
- 7 oz fresh liquid cream
- 0.2 oz gelatin powder (or sheets)
- 1.1 oz chocolate chips
- 3.5 oz sugar
- 0.7 oz grated coconut
- desiccated coconut
- chocolate chips
Steps
– Melt the butter and let it cool; meanwhile, crumble the biscuits with the chocolate chips, add the grated coconut, and finally the melted butter, and mix.
– Line the bottom of a 20 cm (8-inch) diameter ring with cling film and the sides with acetate or film. (if you don’t have the ring, a springform pan will do); pour the crushed mixture on the bottom and level with a meat tenderizer or the back of a spoon.
– Refrigerate for half an hour.
– Semi-whip 3.5 oz of cold cream from the fridge and set aside;
– Soak the gelatin in 1 oz of cold water;
– Pour the ricotta into a bowl and whip it with a hand whisk or a fork for a few minutes with the sugar; add the chocolate chips and coconut.
Mix well and add the coconut milk.
– Heat the remaining cream and dissolve the gelatin by stirring well; then add to the ricotta cream.
– Finally, gently add the cream in spoonfuls.
– Pour enough cream to cover the silicone mold and freeze, and pour the remaining part on the biscuit base; or if you don’t have the mold, pour all the cheese mixture on the base.
– Place in the fridge for at least 3 hours to firm up.
– Remove the cheesecake from the fridge, slide it out of the ring/springform pan, remove film/acetate and place it on a serving platter.
– Decorate as you wish with desiccated coconut and chocolate chips.
VERSION WITH THE SILICONE MOLD
– Remove the mold from the freezer and unmold the frozen base, placing it on the cake and then proceeding with decoration as desired.
Storage:
The dessert can be stored in the fridge for a maximum of 2 days.
If it suits you better, you can also prepare it the day before serving.
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FAQ (Questions and Answers)
Can I use mascarpone or soft cheese instead of ricotta?
Yes, the same quantity indicated.
I don’t have coconut milk, how do I replace it?
Coconut milk helps to give a more pronounced coconut flavor… but if you want, you can replace it with vegetable or cow’s milk.
Can it be frozen?
I do not recommend it
