Strawberry Coconut Cheesecake

Ingredients

For the crust:

3 eggs

2 tbsp butter

60 g flour

60 g sugar

1 tsp vanilla extract

For the cheese filling:

900 g cream cheese

3 eggs

2 egg yolks

230 g powdered sugar

35 g flour

2 tbsp lemon zest

280 ml sour cream

Separate the egg whites from the yolks. Beat the whites until stiff peaks form. Beat the yolks with the sugar and vanilla extract until pale. Add the softened butter and beat again. Add the flour and mix well. Gently fold the batter into the egg whites.

Grease a springform pan with butter, pour in the batter, and smooth it out. Place in a preheated oven at 160°C (325°F). Bake for 10-15 minutes until set. Remove from the oven and cool completely.

Whip the cheese, adding the eggs and yolks one at a time. Then add the sour cream and powdered sugar, then the flour, zest, and lemon juice. Beat until smooth and pour over the prepared crust. Bake in a preheated oven at 220°C (425°F) for 40-50 minutes.

It's ready when the top is golden brown, the sides are cooked through, and the center may crack. When you shake the pan, it will shake like jelly. Cool the cheesecake and refrigerate for about 4 hours. Then decorate and serve. Garnish with whipped cream and fresh strawberries covered in jam.

Enjoy!