Pina coconuta

Recipe#27: coconut pineapple cheesecake

Pina Coconuta

“A slice of cake never made anyone fat” (J. Ray)



200 gr butter biscuits

80 gr (1/3 cup) melted butter


250 gr (1 cup) mascarpone

200 ml (¾ cup) light cream

2 eggs

100 gr dry grated coconut

3 tbsp granulated white sugar


canned pineapple


Crust: Crush the cookies. Add the melted butter. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl beat the eggs. Add the mascarpone and mix until creamy. Fold in the light cream, the coconut, and the sugar until smooth.

Put the cream on the crust. Bake at 180° (350 F) for 30 minutes. Let it cool and garnish with the pineapple. Put the cake in the fridge for 4 hours.




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