Coconut Cheesecake with Blueberry jam


Coconut cheesecake with blueberry jam

Cheesecakeis a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, , usually cheese cream, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed digestive biscuits or graham crackers and the cheesecake may be baked or unbaked which is usually refrigerated.
Cheesecake is a very popular dessert nowadays and many people believe that it have its origins from New York, but actually, that’s not true. Let’s go back 4000 years to see how cheesecake was really created. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote abook on the art of making cheesecakes. The name for this type of cake (derivedfrom the Greek term) became “placenta.” Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.
 When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry. The Romans called their cheese cake “libuma” and they served it on special occasions. Marcus Cato, a Roman politician in the first century B.C., is credited as recording the oldest known Roman cheesecake recipe. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C.
As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe, the recipes started taking on different cultural shapes, using ingredients native to each region.
The Basque cheesecake has no separate crust but, rather, develops its crust through hard, high temperature baking. It is characterised by a burnt, scorched top which conceals a soft, gooey filling of cream cheese, sugar, eggs and cream which oozes like molten lava when cut.
In the United Kingdom and Ireland, cheesecake is typically made with a base of crushed, buttered biscuits and often topped with a fruit compote. The most common commercial varieties are black cherry, blackcurrant, strawberry, passionfruit, raspberry, and lemoncurd. The usual filling is a mixture of cream cheese, sugar, and cream and it is not baked, but refrigerated. Gelatine may also be mixed in with the cheese/cream mixture to keep the filling firm. Variations are common, and include banoffee (bananas and toffee), coffee, tea, chocolate, Irish cream, white chocolate, and marshmallow flavors. Savory smoked salmon cheesecake is made in Scotland.
Swedish-style cheesecake differs greatly from other cheesecakes. A Swedish cheesecake is not layered and is traditionally produced by adding rennet to milk and letting the casein coagulate. It is then baked in an oven and served warm.
German-style cheesecake (Käsekuchen, Quarkkuchen, Matzkuchen; Topfenkuchen in Austria) uses quark and a freshly made dough, not Graham crackers. The Käsesahnetorte (cheesecream tart) adds cream and is not baked.
By the 1900s, New Yorkers were in love with this dessert. Every restaurant had its own version of cheesecake on their menu. Even though he is best known for his signature sandwiches, Arnold Reuben (1883-1970) is generally credited for creating the New York Style cheesecake. Reuben was born in Germany and he came to America when he was young. The story goes that Reuben was invited to a dinner party where the hostess served a cheese pie. Allegedly, he was so intrigued by this dish that he experimented with the recipe until he came up with the beloved NY Style cheesecake. Arnold Reuben, owner of the legendary Turf Restaurant at 49thand Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. 
Traditionally, the ingredients entering the preparation of a classic New York-style cheesecake are cream cheese, sugar, cornstarch or flour, eggs, double cream, lemon zest and vanilla, with a crust made of crushed crackers or digestive biscuits, sugar and melted butter. While the flavour is quite plain, fruit coulis or jelly was often served alongside the cake.
You already know that cheesecake is my favourite, and when Vegis proposed to me to make a recipe using ingredients availbale on their website I was super excited because I was sure I'll make an easy and delicious dessert. Of course I choose to make a cheesecake but a little bit different from the recipes that I tried before. I made a coconut cheesecake with blueberry jam and raspberry jam , coconut milk and a vegan coconut and almond cream. The result was amazing, I loved it so much and now this recipe is one of my favourite, I'm definitely gonna make it again.
PREP TIME 20 mins
Cook Time 2 hrs
Course Dessert
Cuisine American
Servings 12
Calories 405 kcal



  • 300 g digestive biscuits
  • 100 g melted butter
  • 80 g coconut butter

Coconut cream

  • 1 can coconut milk
  • 350 g cream cheese
  • 200 g raspberry jam
  • 80 g powdered sugar
  • 20 g gelatin
  • 50 ml water

Coconut and almond cream

  • 150 g coconut and almond cream
  • 350 g cream cheese
  • 10 g gelatin
  • 30 ml water


  • 250 g blueberry jam



  • Melt the butter and let it cool. Chop de biscuits and mix it with the melted butter and coconut butter.
  • Add the composition in a tray and let it in the fridge until de coconut cream is ready.

Coconut cream

  • Mix the coconut milk can with the cream cheese until you get a smooth composition. Add the icing sugar and mix. Mix the gelatin with water and warm it until the gelatin is melted. Add the gelatin in the cream and mix until you get a homogenous composition.
  • Add the cream over the biscuits crust and add raspberry jam from place to place. Let it cool in the fridge for 15 minutes.

Coconut and almond cream

  • Mix the coconut and almond cream with the cream cheese until you get a smooth composition. Mix the gelatin with water and warm it until the gelatin is melted. Add the gelatin in the cream and mix until you get a homogenous composition.
  • Add the cream over the coconut cream layer and let it cool for at least 2 hours.
  • When the cheesecake is ready to be served, add the blueberry jam and enjoy your dessert.


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