No-bake coconut cheesecake, the finest kind
Ingredients
200 g cocoa cookies,
100 g butter or margarine
, 500 g ricotta
, 350 g whipping cream,
100 g icing sugar,
80 g coconut flour,
150 g Nutella
preparation
We begin preparing the cold Nutella coconut cake by setting aside a cake tin with a diameter of approximately 18 to 22 cm. If you want to remove the cake safely after it’s done, you can line the cake tin with plastic wrap.
Finely chop the dried cocoa cookies with a food processor and melt the butter in the microwave or in a saucepan on the stovetop. Mix the two ingredients until smooth. We will use this as the base.
Place the ricotta, sugar, and coconut flour in a large bowl and mix the ingredients with a kitchen spoon or a wooden spoon. You should obtain a homogeneous mixture.
Whip the cream with an electric whisk and gently fold it into the ricotta mixture. The cream is ready.
Press the cookie mixture firmly into the bottom of the pan; you can use your hands or the back of a spoon. Add the cream and level it out. Gently soften the Nutella by briefly heating it in the microwave, then pour it over the cream and level it out slightly.
Refrigerate the coconut and Nutella cake for at least 3 hours. If you’re in a hurry or prefer a firmer, colder result, you can use the freezer.
