Coconut Cheesecake (flourless)

  Hello guys! How are you doing these crazy days? Hope you stay home, safe and healthy. Sometimes I forget about this coronavirus situation, that I stay home not because it’s quarantine and lockdown but because I decided to bake something and spend time home…  I’d love to drive somewhere and discover a new coffee shop and sit there over a cup of aromatic flat white… I miss the beach, I miss paddling in the sea I want to go to the nearest supermarket without wearing face mask and gloves, and buy a freshly baked bun there and eat it on the way back I want to go to the park with my little one and run and play with a ball there… I miss everything, I miss the world. Sigh.
  I hope this will end soon somehow, and we will able to do whatever we enjoy doing.
Coconut_cheesecake
A few months ago I’d wrote that this cake with sweet dried cherries will be tastier… but today, today everything is different. I know it’s difficult for someone to come by to Russian tvorog but if you’re lucky to find pure one – use it, better 5-9%. I make tvorog myself: boil a large quantity of plain yogurt (or 3%-kefir/soured milk). As another great alternative for tvorog, Bulgarian and Cypriot cottage cheese works well, or Ukrainian is much the same.
Coconut_cheesecake (flourless)
Moreover, if you don’t have enough coconut flakes, keep them to sprinkle the cake top, or even don’t use it at all, and use plain white flour in the cake batter. Now you can see – that this cake recipe is very simple and can be adopted very easily. Don’t miss this incredible and tasty cake! Hope you will make it soon. Stay safe guys!
Coconut_cheesecake-(no flour)

Coconut Cheesecake (flourless)

  • Servings: 4-5
  • Difficulty: very easy
  • Print
*dried cranberries are also good
What you’ll need
400g tvorog/cottage cheese
70g white sugar
4 egg yolks
2 tbsp dried cherries, optional*
1-2 tbsp dried pineapple cubes, optional*
100g unsweetened coconut flakes
4 egg whites
a pinch of salt
How to make it
  1. Whisk tvorog with sugar and egg yolks.
  2. Fold in dried fruits, if using, and coconut flakes.
  3. In a separate bowl, slightly beat egg whites with a pinch of salt until soft peaks. Carefully fold into batter.
  4. Line the baking tin with paper, grease and pour in the batter.
  5. Bake in preheated 180C oven for 40 minutes.
  6. Allow to cool in the tin for some time and transfer to the serving plate. Sprinkle with some coconut flakes, if desired.
Enjoy!

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