Ingredients:
Chocolate chip cookies — 300 g
Butter — 75 g
Cream cheese — 600 g
Sugar — 0,6 stack.
Chicken eggs — 3 PCs.
Coconut milk — 0,5 stack.
Fresh or canned pineapple — 440 g
Coconut — 1 Cup.
Preparation:
- Preheat the oven to 160 °C. Prepare a baking dish with a diameter of 22 see
- Melt the butter and leave to cool. Crush biscuits and add melted butter. Mix thoroughly. Pour on the bottom of the form and firmly tamp. Place the mold with the base in the freezer for a while will prepare the filling.
- Drain the pineapple (if using canned) and finely chop.
- Mix cheese with powdered sugar. Beat in eggs, mixing after each addition. Add the coconut milk (if using canned, you must shake well to the Bank before you open).
- At the end add the pineapple slices and 0.75 stack. chips and mix one last time. Pour the filling into a frozen form and bake for about 50 minutes. First let cheesecake cool in the oven with an open door, then get out. Sprinkle the remaining coconut flakes.
Store in the refrigerator.
Bon appetit!