Coconut cheesecake with raspberries

Ingredients

Cheesecake

250 grams (8.8 ounces) Oreo cookies

14 grams (0.5 ounces) gelatin

50 grams (1.75 ounces) water for the gelatin

240 grams (1 cup) Greek yogurt

250 grams (8.8 ounces) mascarpone cheese

60 grams (0.5 cup) powdered sugar

45 milliliters (3 tablespoons) coconut liquor

50 grams (1.75 ounces) coconut flakes

240 milliliters (1 cup) heavy cream

250 grams (8.8 ounces) raspberries

Instructions

Step 1

1. Spread the Oreo cookies over the bottom of a 20-24 cm (8-9 inch) mold. For a more even and firm base, consider crushing the Oreo cookies and pressing them down with a flat-bottomed glass.

Step 2

2. Mix the Greek yogurt, mascarpone cheese, powdered sugar, and coconut liquor until smooth and well combined. Ensure that the mascarpone cheese is at room temperature for easier mixing.

Step 3

3. Melt the gelatin in a water bath, then gradually add it to the yogurt mixture, stirring continuously. Add the gelatin slowly to prevent it from clumping and to get a smooth texture.

Step 4

4. Fold in the coconut flakes gently. Make sure the coconut flakes are evenly distributed for a balanced flavor.

Step 5

5. Whip the heavy cream until stiff peaks form and carefully fold it into the yogurt mixture. Be gentle while folding to maintain the airy texture of the whipped cream.

Step 6

6. Add the raspberries and gently combine them into the mixture. If using frozen raspberries, make sure they are thawed and drained of excess water.

Step 7

7. Pour the mixture into the prepared mold and smooth the top. Place the cheesecake in the fridge for several hours, preferably overnight, to set. For best results, cover the mold with plastic wrap to prevent the cheesecake from absorbing other flavors in the fridge.

Step 8

8. Once set, decorate the cheesecake as desired before serving. Consider topping with fresh raspberries, coconut flakes, or a drizzle of chocolate sauce.

Servings

Imagine serving this cheesecake on a sunny afternoon—its vibrant flavors are perfect for a picnic or a garden party. Cut thick, luxurious slices and pair them with a sprig of fresh mint on top for a pop of color and an extra hint of freshness. Add a scoop of vanilla ice cream on the side for that creamy contrast, turning each bite into an experience. For an added layer of elegance, drizzle with a raspberry coulis or a sprinkle of extra coconut flakes just before serving. Hosting a dinner party? Serve each slice with a delicate glass of Moscato that complements its sweet and tangy notes. No matter the occasion, this cheesecake brings a touch of indulgence and a lot of smiles to the table.

Equipment

Springform pan (20-24cm)

A springform pan makes it easy to remove the cheesecake once it's set. Ensure you line the bottom with parchment paper to prevent sticking.

Mixing bowls

Using multiple bowls helps in organizing ingredients and steps. Opt for glass or metal bowls for easier cleanup.

Electric mixer

Whip your cream to perfect peaks effortlessly. A hand mixer works just as well if you don't have a stand mixer.

Spatula

A good spatula helps in folding the whipped cream and raspberries gently into the mixture, ensuring everything is well combined without deflating.

Measuring cups and spoons

Precision is key in baking. Use these to measure out all your ingredients accurately.

Variations

For a gluten-free version of this cheesecake, simply replace the Oreo cookies with gluten-free cookies. Opt for ones that have a similar chocolatey taste to keep the base deliciously crunchy and in sync with the recipe. For those who prefer a vegan option, substitute the mascarpone and heavy cream with vegan cream cheese and coconut cream. Ensure the gelatin is replaced with agar-agar or another vegan-friendly gelling agent. The Greek yoghurt can be swapped for a plant-based yoghurt, keeping the same tangy goodness with a dairy-free twist. You can still enjoy the fresh burst of raspberries and tropical touch of coconut flakes, making this cheesecake just as delightful!

Faq

Why is my cheesecake mixture too runny?
This could be due to not allowing the gelatin to set properly before combining. Ensure your gelatin fully dissolves and firms up.
Can I use regular yoghurt instead of Greek yogurt?
Greek yogurt is thicker and provides a creamier texture. Regular yogurt can be used but it might make the cheesecake less firm.
How do you combine the whipped cream without deflating it?
Use a spatula to gently fold the whipped cream into the mixture. Patience is key to keeping the fluffy texture.
What's the best way to evenly spread the base?
Use the back of a spoon or a flat-bottomed glass to press the cookie crumbs evenly across the bottom of the pan.
How can I ensure a clean slice when serving?
Dip your knife in hot water before each cut. This makes slicing through cold cheesecake smoother and cleaner.
Is it okay to add more coconut liquor?
Avoid adding too much liquid as it can affect the setting process. Instead, enhance coconut flavor with more flakes or coconut extract.