Steps for the Coconut and Cherry Cheesecake

• First, to make this coconut and cherry cheesecake, prepare the base. Melt the butter in a saucepan and let it cool. Finely grind the biscuits in a mixer. Pour the biscuits into a bowl, add the melted butter and mix to form a kind of sand. Line the base of an 18 cm springform pan with parchment paper and place the biscuit mixture. Level the base well with the back of a spoon and put it in the fridge to set for about 20 minutes or in the freezer for 10 minutes.

  

• In a large bowl, add the mascarpone well chilled from the fridge, the fresh liquid cream well chilled along with the powdered sugar and vanilla essence, and whisk for a few minutes using the electric whisks, obtaining a fluffy and thick mixture. Add the shredded coconut and mix. Finally, add the syruped cherries (not all, as some will be needed for decoration) and mix carefully. Once the filling is ready, take a couple of spoonfuls of cream and set aside in the fridge (this will be used for the final decoration). Retrieve the pan from the fridge or freezer and pour the mixture, leveling the surface well with a spoon or a smooth cake spatula. Put the cheesecake to set in the freezer for about 3-4 hours. Remove the cake from the freezer and gently release the springform ring using a pass of a hairdryer, also remove the parchment paper and place the cake on a serving plate. Allow the cheesecake to acclimate in the fridge for a few hours. Finally, decorate the surface with tufts of cream set aside, syruped cherries with their juice, and more shredded coconut.

  

• And here it is, the coconut and cherry cheesecake. I hope you like my latest recipe, see you next time, friends.

  
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