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Coconut cheesecake and Amarena

By: Fabbri

Ingredients (make one 8 inch cake):

for the crust

160 g digestive cookies

2 tbsp sugar

70 g unsalted butter

for the filling

300 g cream cheese

2 whole eggs

1/2 cup coconut flour

2 tbsp flour

100 g sugar

100 ml heavy cream

1/3 cup + 8 whole Amarena Fabbri

Coconut cheesecake and Amarena Coconut cheesecake and Amarena

In your food processor, crumble digestive cookies into fine powder. Add 2 tbsp of sugar then pour in the melted butter and mix until all ingredients are combined.

Press the mixture evenly on the bottom of a spring form pan (8 inch). Refrigerate while you prepare the filling.

In a bowl of your electric mixer combine cream cheese, sugar, flour and coconut.

Mix at slow speed until all ingredients are well combined and you have a smooth cream.

Add one egg at a time, beating well after each addition.

Pour in the heavy cream and stir at slow for 30 seconds. Measure about 1/3 cup of Amarena Fabbri and cut them into small pieces , then mix it with about 1/4 cup of the batter.

Pour the remaining batter onto the refrigerated crust, then drop small tsp. of the Amarena mixture and with the edge of your spoon swivel the two mixture together.

Bake in pre-heated oven at 180 C for 12 min then bring down the temperature to 120 and continue baking for about 50 to 60 min or until center f cake is set.

Remove from the oven and let the cake cool completely, then refrigerate for at least 4 hours (better is overnight).

When ready to serve, slice it up into 8 pieces and serve with one Amarena Fabbri on top of each slice.