Coconut Raspberry Plazma Cheesecake
Sweet cakes

Coconut Raspberry Plazma Cheesecake

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Basic Information:

Preparation time image Preparation Time: 30 min.

One serving image Size: 16

Difficulty image Difficulty: 0Difficulty image 1Difficulty image 2Difficulty image 3Difficulty image 4Difficulty image

Ingredients:

Base:

160 g Ground Plazma

40 g butter

3 tablespoons coconut milk

Cream:

300 g full-fat cream cheese

200 g Greek yogurt

300 ml whipping cream

150 g of the thick part of coconut milk or coconut cream

6 tablespoons powdered sugar

250 g fresh or frozen raspberries

1 sachet gelatine

6 tablespoons cold water

In addition:

50 – 100 g coconut

150 g raspberries

100 g crushed Plazma

1. Step

Prepare a 25 cm diametar baking tray with a removable ring. Line the bottom with baking paper.

2. Step

Mix Ground Plazma wih melted butter and 3 tablespoons of the liquid part of coconut milk. You will get a thick, sticky mixture. If needed, add one or two more tablespoons of the liquid part of coconut milk, but be sure that the mixture isn’t too soft. Pat the biscuit layer into the mold, and leave in the fridge while you prepare the filling.

3. Step

Mash the raspberries and strain if desired (you can skip this step).

4. Step

Pour cold water over the gelatine and leave it to swell for 15 min.

5. Step

Mix the cheese with powdered sugar, Greek yogurt and the thick part of coconut milk. Separately, beat the whipping cream into stiff whipped cream. Add the cream to the other ingredients, then mix it with a spatula to get a smooth mass. Melt the swollen gelatine over low heat, then add it to the filling, mixing with an electric mixer at the lowest speed.

6. Step

Divide the cream into three parts. Leave one part white, add a third of the crushed raspberries to the second, and add two thirds of the raspberries to the third part.

7. Step

First, spread the layer with the most raspberries over the cooled base. Spread crushed Plazma pieces over it. Then, spread the layer with fewer raspberries and arrange the whole raspberries on it. At the end, put the white layer on top and spread it nicely. Sprinkle with coconut, then put the cake in the fridge for 5-6 hours to set well.

8. Step

Your dessert is finished!

8 Step

Author:

Milkica Crevar/Mimi’s Kingdom

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The prices of the products have been taken from the sellers' websites. Prices and availability may vary depending on the location.

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