250 g butter cookies
50 g coconut shreds
110 g butter
1 kg white cheese suitable to bake a cheesecake
200 g cream breakfast or mascarpone cheese
4 tablespoons of 18% sour cream
150 g sugar
100 g coconut shreds
2 heaped tablespoons of potato flour
4 large eggs
250 g Lauretta blueberry 25% filling
for decoration: blueberries, coconut shreds
Use a mixer to combine the coconut shreds and cookies. Pour in the melted butter and stir.
Line a cake tin with removable base (diameter 23-25 cm) with parchment paper.
Cover the base with an even layer of the cookie, coconut and butter mix.
Beat the coconut shreds thoroughly, add both cheeses, the cream, sugar and stir until you create a smooth texture. Add the flour and stir. Add 1 egg at a time while still stirring.
Pour half the cheese filling mixture evenly into the cake tin, then the Lauretta blueberry 25% filling using a spoon to ensure an even finish. Add the remaining cheese filling, evenly.
Pre-heat the oven to 175 degrees (top-down). Put the cheesecake in the oven and bake for 15 minutes. Lower the temperature to 120 degrees and bake for a further 90 minutes.
Allow to cool, then decorate and refrigerate (for minimum of 3 hours, or ideally overnight).