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5 Dec

NO-BAKE GLUTEN-FREE RICOTTA COCONUT CHEESECAKES

no-bake ricotta coconut cheesecake

Although I bought this cookbook as soon as it was published; I had yet to bake anything out of it.

That all changed after my last visit to New York a few months ago. I finally got a chance to visit Dominique Ansel’s famous bakery in the Village and enjoyed more than a few of his amazing creations.

As soon as I got back home I couldn’t get those pastries off my mind and was determined to bake something out of his cookbook before the year was over.

One of the first recipes that caught my eye was his cotton-soft cheesecakes; which he describes as the “cheesecake for people who don’t usually like cheesecake”.

To be honest, I personally love pretty much any and all traditional cheesecakes. But, I was totally intrigued and inspired by the ricotta element in his recipe; and also the bruleé topping… I mean ‘cmon who’s gonna say no to bruleé? Not me, that’s for sure.

With that, I leave you with these boldly flavored bruleé topped coconut cheesecakes. I’m a fan… hope you are too.

no-bake gluten-free ricotta coconut cheesecakes
no bake coconut cheesecake
ricotta coconut cheesecake
no-bake coconut cheesecake in ring molds
coconut cheesecake ring molds

WHAT YOU MIGHT NEED


Print Recipe
No-Bake Ricotta Coconut Cheesecakes
These no-bake coconut cheesecake beauties are topped with a crunchy bruleé topping and were inspired by a recipe in Chef Dominique Ansel's The Secret Recipes
no-bake ricotta coconut cheesecake
Course Dessert
Cuisine Italian
Keyword Cheesecake
Servings
people
Ingredients
Almond Biscuit
Coconut Cheesecake Mousse
Bruleé
Special Tools
Course Dessert
Cuisine Italian
Keyword Cheesecake
Servings
people
Ingredients
Almond Biscuit
Coconut Cheesecake Mousse
Bruleé
Special Tools
no-bake ricotta coconut cheesecake
Instructions
Almond Biscuit
  1. Place a rack in the center of the oven and [re-heat to 355 F. Line a quarter sheet pan with a silicone mat and set aside.
  2. In a medium bowl with a hand-mixer whisk confectioners' sugar, almond flour, whole egg, and coconut extract on low speed until combined. Increase speed to high and beat until the batter turns a pale yellow and has close to doubled in size.
  3. With a ruber spatula fold in the egg yolk until incorporated.
  4. Fold in the flour until incorporated being careful not to over mix.
  5. In a medium bowl whisk egg whites on medium speend until they become frothy. Slowly stream in 1/3 of the sugar until incorporated. Beat in another 1/3 of the sugar until incorporated. Add remainder of sugar and beat until the meringe is light and fluffy and holds a soft peak.
  6. Slowly fold in 1/3 of the meringue into the flour mixture with a spatula until incorporated. Add remaining meringue and fold until incorporated.
  7. Pour batter in the center of the quarter sheet pan and spread out to edges using a large offset spatula. The goal is to have a level batter filled pan.
  8. Bake biscuit for 10 minutes rotating it halfway through.
  9. Allow biscuit to cool completely. Once cool, place a sheet of parchment paper over the top of the biscuit peel back silicone mat.
  10. Using mini cheesecake rings or 3" round ring molds cut out circles and transfer them to a pan lined with plastic wrap. Use additional plastic wrap to cover them completely and prevent them from drying out.
Coconut Cheesecake Mousse
  1. In a medium bowl whisk heavy cream until stiff peaks form. Cover with plastic wrap and refrigerate until needed (will keep for about an hour).
  2. In a small bowl with cold water place the gelatin sheet. Allow it to bloom for 15-20 minutes.
  3. In a small pot melt sugar over medium heat. Once melted add coconut extract and the bloomed gelatin sheet making sure to extract as much water as possible before adding it to the melted sugar. Whisk until gelatin sheet has fully dissolved.
  4. In a medium bowl whisk ricotta until any large chunks have dissolved. Pour sugar syrup into ricotta and whisk to incorporate.
  5. Carfully fold whipped cream into the ricotta with a rubber spatula in thirds. Fold until mixute resembles the cosistency of yougurt.
  6. Pour the mousse into a 20" piping bag fitted with a #805 or #806 piping tip
Assemble
  1. Line a quarter sheet pan with some parchment paper or a silicone mat. place the ring molds or mini cheesecake springform rings (leave the bottoms off) onto the sheet pan.
  2. Pipe the mouse into the rings starting from the middle and working your way to the edge.
  3. Freeze cheesecakes until completely solid (about 2-3 hours)
  4. A couple of hours before serving (work with one cheesecake at a time), warm ring with hands until the cheesecake slides off. Place cheesecake on a sheetpan and spoon a thin layer of granulated sugar over the top of the cheesecake. Brulee with a kitchen torche. Once the first layer has been caramelized sprinkle another layer of sugar and repeat the process. Allow cheesecakes to completely thaw in the refrigerator for 2 -3 hours before serving.

no bake coconut cheesecake

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