Mini coconut cheesecakes
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/mini-coconut-cheesecakes
Total time
1 Hours
30 Minutes
Baking/cooking time
30-35 Minutes
Rest time
30 Minutes
Difficulty
easy
Ingredients
| 240 | g | Mix for cake and sweets gluten-free |
| 1 | egg | |
| 1 | egg-yolk | |
| 100 | g | desiccated coconut |
| 60 | ml | coconut oil or sunflower oil |
| 150 | g | cream cheese |
| 150 | g | yogurt |
| 1 | egg-yolk | |
| 50 | g | powdered sugar |
Preparation
- Process the desiccated coconut in a mixer until it becomes finer. Combine the coconut with the Cake & Dessert Mix, whole egg, egg yolk, and coconut oil or sunflower oil in a bowl and knead until a soft, homogeneous dough forms. Wrap the dough in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
- Prepare the filling by mixing cream cheese, yogurt, egg yolk, and powdered sugar until smooth and creamy.
- Roll out the dough on a lightly floured work surface and cut out discs or decorative flower shapes. Press the dough into muffin molds, ensuring it adheres well to the base and sides.
- Fill each base with 1–2 teaspoons of cream cheese filling and crumble a little dough over the top. Bake in a conventional oven at 180 °C (356 °F) for 30–35 minutes until lightly golden. Allow to cool before removing from the molds and serving.
Tip:
Store the coconut shortcrust pastry wrapped in plastic in the refrigerator for up to 3 days or freeze it. It is also ideal for cookies, tarts, and sweet tartlets.
In collaboration @io_speriamo_che_celiacavo
Mix for cake and sweets gluten-free
Questa miscela
senza glutine è ideale per la preparazione di muffin, plum cake e altri dolci
da forno. Lasciatevi tentare dal gusto eccellente e dalla facilità nella
preparazione! Basta aggiungere uova, un po' d'olio e zucchero vanigliato alla
miscela e presto uscirà un profumo delizioso dal forno! Adatto a chi evita il
glutine nella dieta quotidiana.
500 g
€4.40
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