Coconut Cheesecakes
4 servings
30 minutes
Recipe by Gayk Kharakhashyan, pastry chef of the Magadan restaurant (Rostov-on-Don). Cheesecakes with coconut flakes and coconut cream sauce.
1
Pass the cottage cheese through a sieve, add coconut flakes, eggs, 60 g of sugar substitute, wheat flour, vanilla extract, and mix.
- Curd cheese (tvorog): 500 g
- Chicken egg: 1 piece
- Wheat flour: 20 g
- Desiccated coconut: 50 g
- Sugar substitute: 90 g
- Vanilla extract: 5 ml
2
Let the mixture stand in the refrigerator at a temperature of 2–4 degrees for 2 hours.
3
Prepare coconut sauce: soak chia seeds in coconut cream for 20 minutes, then add 30 g of sugar substitute and seeds from a vanilla pod, mix and let it infuse in the fridge for 3 hours.
- Chia seeds: 5 g
- Coconut cream: 200 ml
- Sugar substitute: 90 g
- Vanilla pod: 1 piece
4
Form syrniki weighing 50 grams.
5
Fry the syrniki in a pan with minimal vegetable oil for 2 minutes.
6
Then transfer to a baking sheet and bake at 200 degrees for 3 to 5 minutes.
7
Heat the sauce in a saucepan. Serve the cheese pancakes with hot sauce.