I
couldn’t shake off the good memories of coconut in a cheesecake eaten at a
restaurant in Howth, Dublin and this cake is meant to dispel the notion that it
cannot be had back home. Mine did not come with all the fancy chocolate and jam
paintings on the canvas of a white china plate but trust me, it tastes just as
good.
Base
:
50g
melted butter
3
pieces of digestive
Cheese
filling :
250g
cream cheese, 1 block
1
Tbsp soft brown sugar
1
Tbsp corn flour
1
egg
40ml
whipping cream
seeds
of 1 vanilla pod
juice
of 1 kalamansi
2
Tbsp dessicated coconut
Procedure
:
Prepare
and line a small pie tray. Mine comes with removable base.
To
make base, process biscuits with melted butter.
Transfer
buttery crumbs to lined tray.
Pat
to compress biscuit base.
Chill
until ready to bake.
Preheat
oven to 200C.
For
the filling,
Whisk
cream cheese, sugar and corn flour on low-medium speed until well mixed.
Add
egg, cream, vanilla, kalamansi, coconut. Do not overbeat or aerate the cheese
mixture.
Pour
onto biscuit base. Smoothen out.
Bake
at 200C for 25 minutes or unless cheese filling is about to tan.
Chill
for minimum 3 hours.
Enjoy!
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