Preparation
Base: crush the biscuits until very fine and soak them with cold melted butter, also incorporating the coconut flour; press them into the bottom of the tin and place in the fridge for 30-40 minutes.
Filling: boil the cream with the mint leaves on a Glem hob for 2 minutes, take off the heat, add the isinglass, which you have previously soaked in cold water and squeezed out, and dissolve it. Filter.
Add the ricotta cheese and icing sugar to the coconut flour.
Then add the filtered cold cream.
Pour the filling onto the biscuit base and return to the refrigerator until firm.
Before serving, decorate the cheesecake with a ring of dots of the sweetened whipped cream (use a nozzle with medium-sized star outlet), garnish with coconut slices and complete with pieces of lemon rind and mint leaves.
Coconut and mint cheesecake
Coconut and mint cheesecake
Ingredients
Base:
30 g of coconut flour
160 g of biscuits
100 g of melted butter
Filling:
400 g of ricotta cheese
8 g of isinglass
60 g of very fine coconut flour
105 g of icing sugar
14 mint leaves
180 g of cream
Decoration:
coconut slices
130 g of sweetened whipped cream
mint, lemon rind
Cake tin Ø 20 cm
- 45 '
- 2 '
- medium
- 8
-
Burner advised:
