Baby cheesecake

 Baby cheesecake

Baby cheesecake
For the 2nd birthday of our little Ioana icon smile Baby cheesecake

Ingredients:

200 g crispy baby biscuits (but not boudoirs) or shortbread
100 g butter

600 g fromage blanc au lait entier
250 ml of coconut milk
200 g baby apricot compote (100% apricots)
8-10 dried apricots
18 g gelatin (or as specified on your package of gelatin, for 1 liter of mixture)

To decorate:

Dried apricots
Coconut flakes
1 baby biscuit

  Baby cheesecake

Preparation:

In a bowl, mix the crushed biscuits and butter. Work with your fingertips until you get evenly buttered crumbs. It is faster, of course, to mix everything in the food processor. Then tranfer the crumbs in a 20 cm diameter cake pan with removable base. Spread in an even layer, then flatten well (use your fingers or a wooden roller). Refrigerate.

In a deep bowl, stir the fromage blanc, the apricot compote and the dried apricots. Mix with a hand blender until smooth (or almost). You may also add a handful of  dried apricot cubes to change the smooth consistence.

Soak the gelatin in 100 ml of coconut milk. When it doubles its volume, mix well with the rest of the coconut milk. Dissolve the gelatin, while stirring, in a water bath (no need to boil on the stove, just soak your bowl in boiling water). Stir it into the cheese mixture and pour this over the biscuit base. Refrigerate for at least 6 hours. One night is always better.

Before serving, decorate to your taste. My Ioana’s cake had a layer of coconut flakes, a baby biscuit and several dried apricots.

 Baby cheesecake

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