Red berry cheesecake
Ingredients for a mold Ø 26 cm:
200 g butter biscuits
30 g of grated coconut
100 g of soft butter
1 kg of cottage cheese (or fromage blanc)
3 tablespoons of flour
150 g sugar
250-300 g of red berries (strawberries, raspberries, black currants, blackberries, red currants)
6 drops of coconut flavoring
Crush the cookies in a food processor. Then transfer to a bowl and mix with the grated coconut and diced butter. Work with your fingertips trying to evenly butter all the crumbs. When this is the case, press them into a 26 cm in diameter loose-bottomed cake dish, making the base of the cheesecake. Place in the refrigerator until ready to use.
In another bowl, whisk the cottage cheese, sugar, flavoring and flour. One by one, stir in the eggs. Wash and dry the red berries, remove any stems.
Pour the cottage cheese mixture over the base. Then, distribute the red berries on top without pressing them down in the cheese mixture. Let them float on the surface.
Bake the cheesecake at 150°C for about 1 hour. Let cool completely before removing the sides of the baking dish and cutting the cake. Decorate to taste.