Cheesecake with fruit and coconut

1. Stage

Chop the cookies in a blender (any crumbly cookie will do: "Jubilee", "Melted milk", "Morning"). Melt butter and add it to cookies. Mix thoroughly.

2. Stage

Grease the sides of a spring form baking dish (20 cm in diameter) with vegetable oil. Line the bottom with baking paper. Place the cookie crumbs in the mold and distribute evenly along the bottom, pressing down firmly with a hand or spoon. Place in the refrigerator while you take care of the curd.

3. Stage

Rub the cottage cheese through a sieve.

4. Stage

Combine cottage cheese, sugar and sour cream. Mix until smooth (I use a mixer).

5. Stage

Without stopping to stir, add the eggs one at a time and pour in the coconut flakes. Whisk the mixture until homogeneous for a few minutes.

6. Stage

Take the canned peaches out of the syrup and blot them with a paper towel (we don't need any extra liquid!).

7. Stage

Cut peaches into 0.5-0.7 mm thick slices.

8. Stage

Pour half of the cottage cheese mixture on the cookie base. Place peaches evenly on top.

9. Stage

And pour the peaches with the rest of the curd mass. Bake the curd cake in a preheated 180* oven for 55-60 minutes (until the curd mass is evenly dense).

10. Stage

Cool the finished curd loaf in the mold.

11. Stage

Then take it out of the mold, carefully remove the baking paper and put it on a plate. Or you can do something simpler. My friend, from whom I borrowed this recipe, makes this cottage cheese cake in a glass baking dish (20*20*6). That is, the finished dessert is served right in the form, and it is also cut into pieces.

12. Stage

Decorate the cottage cheese with tangerines, cranberries (fruits and berries of your choice) and sprinkle with coconut shavings.