Baked Coconut Cheesecake with Almond Crust

Cream cheese, Almond flour, Unsweetened coconut milk, Butter, Cream 35%, Coconut flakes, Sugar-free white chocolate, Erythritol, Water, Erythritol, Gelatin, Vanilla, Table salt

Mix: 10 min. Blend with a blender: 10 min. Cool down: 10 min. Let it stand: 10 min. Bake in the oven: 5 min. Chill in the refrigerator: 3 h. Bake in the oven: 10 min. Heat on the stove: 5 min. To boil: 5 min.

Mix almond flour (300 g), salt (1 g), and erythritol (40 g). Add melted butter (100 g), press the mixture into a 25 cm pan, and bake the crust at 180 °C for 10 minutes. Cool it.

Blend cream cheese (380 g) with coconut milk (300 g), cream (100 g), erythritol (60 g), and vanilla (1.5 g), then fold in coconut flakes (100 g). Melt white chocolate (60 g) with cream and add it to the cheese mixture.

Cover gelatin (10 g) with cold water (50 g), leave it to bloom for 10 minutes, then warm it until dissolved without boiling. Stream it into the filling, pour onto the cooled crust, and refrigerate the cheesecake for 3 hours.