Redcurrant coconut cream cheesecakes recipe
September 19, 2016
The perfect combination of red currants and exotic coconut. Creamy and beautiful, this redcurrant coconut cheesecake is delicate, easy to make and easy on the eyes.
- Prep: 2 hrs
- Yields: 4 servings
Ingredients
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1 cup red currants, fresh
1 cup yogurt
1 tbsp ground coconut
1 tbsp redcurrent sauce
Few drops vanilla extract
1/2 cup ground cookies by your choice
1 tbsp butter, melted
Directions
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Mix the butter and ground cookies, ground coconut, and blend together into thick paste. In one medium mold or few small molds distribute cookie mixture and press to form a base. Mix the ground coconut, yogurt, red current sauce and vanilla extract to make a fill. Pure this fill on top of the cookie mixture and press red currants into. Leave it in freeze to firm up.
