Easy coconut and fig cheesecake

Press

Author: Dcomedieta

Recipe type: Dessert

Preparation time: 30 minutes

Cooking time:

Total time: 30 minutes

For: 8

I just made it and “rest” in the fridge: it’s delicious! A no-bake cheesecake, which takes half an hour, is light, natural and delicious. The idea came to me after seeing the recipe for tiramisu with figs from Mangia without belly (http://blog.giallozafferano.it/msp/fichi-e-ricotta-stile-tiramisu/). I had never tried figs and ricotta, but I didn’t have ladyfingers or other biscuits at home, so I tried this yummy cheesecake. It blew us away. It is fresh, and if you want, the cream alone in this recipe can be used for a mousse without cream and jelly. Mine is an exotic combination with coconut flour, ricotta and fresh figs on a light “crust” of whole wasa slices. Here is the recipe.

Ingrediants

For 8 people (18 cm springform pan):
8 wasa slices or alternatively 10 rusks
50 gr. butter or alternatively 100 grams of apple compote
100 ml apple or orange juice
cinnamon to taste
chocolate chips (optional) or chopped almonds or pistachios (optional)
50 gr honey or coconut sugar
a pinch of salt
250 gr. cow’s milk ricotta or skimmed Greek yogurt
100 grams of coconut flour
a dozen ripe figs plus 3-4 firm figs for garnish

Instructions

For the crust:
Put the wasa slices or, alternatively, the rusks in the mixer and pulverize them with a pinch of salt. Transfer them in a couple and pour 50 gr. of melted butter or apple compote and half a glass of juice, mix well until you get a homogeneous mixture.
Line the sides of the springform pan with cling film and lightly grease the bottom. On the bottom, put the mixture and level it well with a damp spoon until you get the base of your cheesecake. Let it rest in the fridge or freezer while you prepare the cream.
For the cream:
wash the figs, peel them and chop them or blend them.
Put them in a bowl with a sprinkle of cinnamon, 4-5 tablespoons of honey or coconut sugar (cane sugar is fine too) and the ricotta and work until the figs are reduced to a homogeneous cream.
Now pour the coconut flour a little at a time and mix until the mixture is firm but not too “hard” to mix. A consistent cream has to come.
Take the pan from the fridge, pour your cream on the crust and level well. Keep in the fridge for 3-4 hours, open the pan and remove the lateral film.
Above, decorate with figs in wedges, a sprinkle of cinnamon, a little grated coconut and slices of almonds or chocolate chips.