Coconut cheesecake 🧀🥥🫐🍓

Clarifications: This cake is tiny, I made it in a 18cm mold. And with these ingredients you can fill just the mold, not even if I had measured it 📏📐🤔😅 It has no base so it is very low in carbohydrates. The coconut yogurt I used is alpro absolutely coconut The coconut milk is the one that comes in a can. The eggs are goose eggs: as you will use hen eggs you have to use 4 large or 6 small ones. It also takes 285g of condensed coconut milk that I had left over from making the mousse the other day. Once everything is clear, we start 😏: We put in the glass of the food processor or blender all the ingredients except the fruits.

Beat and pour into the baking pan lined with baking paper.

Bake at 180° 45-50 minutes. I like it to be well curdled to cut it well, I do not like anything like coulant, but as that is to everyone's taste you can make it less time.

When it is finished, let it cool in the oven, then take it out and put it in the refrigerator until the next day.

It only remains to unmold it and decorate it with fruits and grated coconut to taste.

This is the texture that I like, if it looks like a raw cream it makes me cringe and I put it in the oven for a longer time, I can't handle it 🙈😅😅

It is delicious with an incredible coconut flavor plus the cheese flavor is brutal 😍😍🤤🤤😍🤤 and it is creamy.