Recipe by Chef Ghada El Tally
Base ingredients:
Cream cheese ingredients:
1. For the cheesecake base layer, put in the food processor 5 pieces of Coconut Gran Pasticceria and add it into a bowl where the crushed Loacker wafer and the melted butter are in and mix them with a spatula until well combined, then pour the mixture into an 8 to 10 inch cheesecake pan and press them evenly to create a base layer then put it in the fridge for 15 minutes.
2. For the cream cheese layer, Attach the whisk into the stand mixer to do the cream cheese layer by mixing the cream cheese, whipping cream, coconut shaves and lemon juice. Cut a whole pack of Coconut Gran Pasticceria and 5 slices of pineapple into small pieces, add and mix them with the cream cheese mixture.
3. Pour the mixture you did in step 2 into the pan and spread it out evenly. Refrigerate it from 5 to 6 hours and decorate it by piping whipped cream and placing Coconut Gran Pasticcerias on top and it’s ready to be served.
Serves: 8-10 people
Duration: 6 hours
Products: Patisserie Coconut
