Coconut Cheesecake with Pineapple and Cilantro

For the Coconut Cheesecake with Roasted Pineapple and Cilantro, slowly melt butter and mix into the finely crushed butter cookies. Line a baking pan with parchment paper and spread the butter cookies in the pan and press down well.

Mix the remaining ingredients together well.

Pour into the mold, smooth out and bake in a preheated oven at 160°C convection oven for about 50 minutes.

Allow to cool in the mold and then portoniere.

Peel the pineapple and remove the stalk, cut into finger-thick slices, finely crush the coriander seeds in a mortar.

Lightly caramelize the sugar in a pan, add the butter and the pineapple slices and fry on both sides.

Serve together with the cake, garnish the coconut cheesecake with fried pineapple with cilantro or Thai basil to taste.

Preparation Tip:

Use a 24 cm round springform pan for the Coconut Cheesecake with Roasted Pineapple.

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