Bounty cheesecake
Last Updated on
ingrediencie
200 g ground butter biscuits 70 g melted butter 200 ml whipped cream 1 pk vanilla extract (or packet of vanilla sugar) 250 g soft curd 80 g finely ground coconut 1 packet Premium Golden Cob with natural vanilla 150 ml cooking cream 200 g cooking chocolate (chopped) 150 g heavy sour cream very fine sugar 50 g white chocolate grated 2 pk Coconut sticks
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A delicious cheesecake with an exotic twist…
1.
Mix the biscuits, add butter and mix again. Spread on the bottom of the mould and put in the fridge.
2.
For the filling, make the golden cob. Whip the cream with the vanilla sugar. When the cream is whipped progressively add the coconut and cottage cheese and mix. Spread on the cake and put it in the refrigerator to harden.
3.
In a saucepan melt the cooking chocolate with the cream and set aside to cool. When cool stir in the sour cream and sweeten. Spread on the solidified filling and decorate.
4.
We use shaved white chocolate and shredded coconut stick for decorating. After decorating, place in the refrigerator to set, preferably overnight.
