Cooking Instructions
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Step 1
In a food processor, pulse
Whole Grain Gluten-Free Cookies (300 g)
until turned to dust, then add
Butter (100 g)
and stir until all combined.
Step 2
Press the mixture into a 26-centimeter springform cake pan to make an even base. Refrigerate for 30 minutes to 1 hour while you make the filling.
Step 3
In the bowl of a stand mixer, whip together the
Whipping Cream (250 mL)
and
Granulated Sugar (140 g)
. Slowly add in the
Cream Cheese (500 g)
while stirring on low.
Step 4
Add the
Gelatin Sheets (6 mL)
and
Dark Chocolate (200 g)
to the cream, stirring gently with a spatula.
Step 5
Spread the cream on the cookie base and refrigerate for 3 hours.
Step 6
Heat up the
Full-Fat Coconut Milk (120 mL)
. Remove from the heat and add in
White Chocolate (100 g)
. Stir until chocolate is completely melted.
Step 7
Add in the
Sweetened Shredded Coconut (35 g)
and stir. Let the cream cool down.
Step 8
Spread the cream right in the center of your cheesecake, leaving a little bit of an edge. Decorate with
Cadbury Mini Easter Egg Candies (to taste)
.
Step 9
Gently remove it from the pan and keep it refrigerated until ready to serve.
