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light strawberry cheesecake
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Dough: Oatmeal Cookie300 g
- Coconut oil150 g
- Filling: Cottage cheese3 cup
- Yogurt1/2 cup
- Egg3 unit(s)
- Oven and stovetop sweetener (or sugar)2/3 cup
- Starch6 tablespoon
- Vanilla Essence1 teaspoon
- Lemon zest1 unit(s)
- Sauce: Strawberry400 g
- Oven and stovetop sweetener (or sugar)1/3 cup
- Beat the biscuit in the blender until it forms a farofa and place in a large bowl. Add the coconut oil to the crushed biscuit and knead with your hands until it turns into a dough like wet sand. Add ice water if necessary to bind.
- In a 23 cm removable bottom mold, place the dough, compacting the bottom and sides. Bake in preheated oven at 180 degrees for 10 minutes. Let it cool.
- For the filling: Beat all the ingredients in the blender and pour over the dough already baked and cold. Take to bake in preheated oven at 180°C for 30 minutes or until the cream is very firm. Wait for it to cool down. Refrigerate for at least 2 hours. Develop.
- For coverage: Beat the strawberry in pulsar mode in the blender. Leaving bigger and smaller pieces. Place in a pan and add the sweetener. Let it boil over medium heat for 15 minutes, stirring every 5 minutes. Let cool. Cover with the frosting over the cheesecake.
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