America Coco Cheesecake

Name: America Coco Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 300 g Rusk; 150 g Butter; 600 g Double cream cream cheese; 500 g Schmand; 7-10 Tbsp Juice of 1 lime; 400 ml Coconut milk; 200 g Sugar; 2 packages Vanillin sugar; 8 Eggs (size M); 2 TABLESPOONS Flour; 50 g Cornstarch; 4 Limes; 3 TABLESPOONS coconut cube; 7-10 Tbsp roasted coconut chips

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

300 g Rusk
150 g Butter
600 g Double cream cream cheese
500 g Schmand
7-10 Tbsp Juice of 1 lime
400 ml Coconut milk
200 g Sugar
2 packages Vanillin sugar
8 Eggs (size M)
2 TABLESPOONS Flour
50 g Cornstarch
4 Limes
3 TABLESPOONS coconut cube
7-10 Tbsp roasted coconut chips

Directions

1
Put the rusks in a freezer bag and crush them with a cake roll. Melt butter and mix well with the rusk crumbs. Place on a fat pan of the oven (32 x 39 cm) and press well. Put in a cool place. In the meantime, stir cream cheese, sour cream, lime juice, coconut milk, sugar and vanilla sugar until the sugar has dissolved. Stir in eggs. Mix flour and starch, sieve over the mixture and stir in.
2
Pour everything on the rusk base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 10 minutes. Reduce oven temperature (electric oven: 150 °C/ gas: level 1) and bake for approx. 40 minutes. Leave to stand for 10-15 minutes in a switched-off oven. Remove the cake and let it cool down on a cake rack. Wash and dry limes and cut them into thin slices. Cut the cake into 30 pieces and decorate with lime slices, coconut cubes and chips