CHILLED COCONUT MILK CHEESE CAKE


This is low calorie cheesecake with no fresh cream.The topping I used was blackberry

topping,and I baked only the crust for 15 minutes.The rest of the method is ‘No Bake’.It’s easy

to make if the ingredients are at room temperature.

As gelatine is used as a setting agent,the exclusion of fresh cream did not make much of a

difference.Use thick coconut milk .(coconut milk cartons or tins can be used).

The sugar I used was brown sugar.(no white sugar).

The toppings can be innovated to match the coconut milk taste.

So let’s get into the recipe now.

INGREDIENTS

1 cup digestive biscuits/cracker crumbs

2 tblsp.sugar

50 gm butter

Mix all the ingredients ,and press onto a pie dish or spring form mould,and bake for 15 minutes.Keep in fridge till you prepare filling.

For the filling

1 cup cream cheese or cottage cheese

1 cup coconut milk (thick)

1 cup brown sugar

3 tsp.gelatine soaked in 1/4 cup water

1/2 cup milk

1/2 tsp.vanilla essence

3 eggs

Grated rind and juice of 1 lemon.

Separate the egg yolks and the whites.

Beat the yolks and half of the sugar.

Warm the milk ,and add to the beaten eggs cook on a low flame till thick.

Remove from fire.Add gelatine mixture and stir till gelatine dissolves.

Allow to cool.

Beat cheese with the remaining sugar,coconut milk essence,lemon rind and juice.

Whip up the egg whites separately in another bowl till stiff and gradually mix in the cheese

mixture.

Pour over prepared base,and allow to set in the fridge till set.

For the topping

1 cup blackberries/ or any berries you like( coarsely puréed)

Sugar or honey (according to your taste)

1-2 tsp.lime juice

1 tblsp cornflour

A little water

Cook all this till sugar melts and top the cheesecake once it is set.

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