Trebuie sa recunosc ca desi imi plac prajiturile cu branza, cheesecake-ul a fost cam ultimul pe lista mea de dulciuri ce merita facute si nu pot zice ca am o explicatie logica pentru treaba asta, caci cheesecake-ul e absolut minunat, mai ales in varianta mini. Astazi am optat pentru un cheesecake ce imbina delicatetea branzei cu aroma inconfundabila a migdalelor si nucii de cocos.. si de parca toate aceste arome nu erau de ajuns, am adaugat si o glazura de ciocolata matasoasa. Rezultatul a fost una din cele mai bune prajiturici pe care le-am facut in ultimul timp.. desi poate sunt usor subiectiva, caci eu ador nuca de cocos si migdalele si imi place sa le folosesc in prajituri.. de fapt, ce sa mai, dati-mi un ingredient si vin eu cu o idee de a-l pune in valoare caci in afara de menta nu am gasit nimic care sa nu-mi placa pana acum 😉

Ingrediente crusta:

• 150g biscuiti digestivi
• 50g migdale
• 50g nuca de cocos
• 100g unt topit
• 2 linguri zahar pudra (optional)
• 1 lingurita esenta nuca de cocos

Se face tare usor. Se pun in vasul unui robot de bucatarie biscuitii, migdalele si nuca de cocos, se pulseaza sa devina o pudra fina, apoi se adauga zaharul pudra daca folositi (eu nu am pus caci biscuitii mei erau deja dulci), esenta si untul topit si se mai mixeaza de cateva ori pana untul e distribuit uniform.
Pentru am coace prajiturile am folosit tavile de muffins, pe care le-am captusit cu hartii speciale de muffins pentru a putea scoate mai usor cheesecake-urile la final. Din aceste cantitati am obtinut 28 de prajiturici.
Se pun doua linguri din amestecul de mai sus in fiecare forma de muffins, apoi se preseaza cu degetele usor.

Ingrediente umplutura:

• 800g branza
• 100g smantana
• 3 oua
• 2 linguri amidon
• 150-200g zahar, in functie de cat de dulce va doriti
• 1 lingurita extract de vanilie
• 50g nuca de cocos
• 50g migdale feliate si usor prajite

Se mixeaza branza cu smantana si zaharul pana devine cremoasa, apoi se adauga rand pe rand ouale, amidonul si esenta de vanilie, iar la final se incorporeaza nuca de cocos si migdalele feliate. Se toarna cate 2 linguri de umplutura in fiecare forma de muffins (cantitatea variaza in functie de marimea tavii, insa in principiu trebuie sa fie aproape pline, lasand putin loc pentru a pune un strat subtire de glazura de ciocolata). Se coc la 170C 40-50min, pe baie de aburi (puneti tava cu prajituri intr-o alta tava in care turnati putina apa calda). Dupa ce s-au copt (nu se vor rumeni si nici nu trebuie sa creasca) se lasa sa se raceasca inainte de a trece la urmatorul pas – glazurarea.

Glazura de ciocolata:

• 200ml frisca
• 100g ciocolata
• 1g gelatina

Se procedeaza ca la orice ganache simplu. Se infierbanta frisca, se toarna peste ciocolata rupta bucatele, se amesteca pana la omogenizare, iar la final se adauga gelatina inmuiata in prealabil, spoi topita pe baie de aburi. Se lasa glazura sa se racoreasca, apoi se toarna cate putina glazura peste fiecare prajitura. Se dau la rece 2-3h sa se aseze glazura si sa se imbine aromele. Se servesc cu un mot de frisca proaspat batuta, migdale feliate si nuca de cocos usor rumenita.

ENGLISH!

Yes, I like cheesecakes, but for some reason I rarely make them. But it was one of those days when inspiration hit me and in a matter of seconds I knew what I was gonna make – cheesecake.. and not any cheesecake, but one with a crunchy coconut and almond crust, a creamy cheese filling and a silky chocolate glaze – Almond Joy Cheesecake. If you’re a fan of cheesecake or coconut, you’ll love this, I promise you!

Crust:

• 150g biscuits/cookies
• 50g almonds (whole or almond flour)
• 50g desiccated coconut
• 100g melted butter
• 2 tablespoons confectioners sugar (I didn’t use any additional sugar as the biscuits were already sweet)
• 1 teaspoon coconut extract

1. The easiest way to make the crust is to use a food processor.
2. Just throw all the ingredients, except butter in the food processor and pulse until you get a fine powder.
3. Add the melted butter, pulse a few more times, then spread the crust in your prepared pan and toss to obtain a nice crust. Since I wanted mini cheesecakes, I used my muffin pan to bake them and 2 tablespoons of crust were more than enough for each little cake.
4. Set them aside till you make the filling.

Filling:

• 800g cream cheese
• 100g double cream
• 3 eggs
• 2 tablespoons cornflour
• 150-200g sugar, depending how sweet you like it
• 1 teaspoon vanilla extract
• 50g desiccated coconut
• 50g sliced almonds, slightly toasted

1. I made the filling in the same food processor. First of all mix the cream cheese, double cream and sugar until smooth.
2. Add the eggs, one at a time, then the cornflour and vanilla extract. The filling will be creamy and smooth. J
3. ust before pouring it over the crust, using a spatula, fold in the coconut and sliced almonds.
4. Pour 2 tablespoons of filling in each muffin case, then bake at 170C for 40-50mins on a water bath (put your cheesecake pan in a bigger one, which you’ve filled with some hot water – baking the cheesecake like this only means you’ll get a creamy smooth cake which won’t deflate at all after baking.

Chocolate glaze:

• 200 double cream
• 100g chocolate
• 1g gelatine

1. Bloom the gelatine in 1 tablespoon of water.
2. Break the chocolate into smaller pieces, then bring the double cream to the boiling point and pour it over the chocolate.
3. Set aside for 5 mins then mix with a spatula or whisk until the glaze is smooth.
4. In the end, add the melted gelatine and pour 2 tablespoons of glaze over each little cheesecake.
5. Refrigerate for a few hours before serving. I swear, they are so so good that all you want is have more and more… 😉
6. Serve with a dollop of whipped cream, toasted almond slices and coconut.