How to make
Grind the almond biscuits in a blender.
Melt the butter and mix it with the grinded Amaretti biscuits. Mix the crumbs well.
Line a 8.7″ (22 cm) detachable cake tin with baking paper.
Pour the biscuit mixture and level it out. Place the cake tin in the refrigerator, until you prepare the cheese cream.
Soak the gelatin in a little cold water, until it softens, then strain it and mix it with a few tablespoons of milk.
Heat and stir, until it melts.
Beat the cream with the powdered sugar well. If you use sweetenedc cream, you do not need to add powdered sugar.
Mix the cream cheese with the yogurt, pour the melted gelatin, gradually add the whipped cream and homogenize the cream well.
Remove the cake tin from the refrigerator and pour the cream.
Level it out, cover the cake tin with a piece of cling film and put the coconut cake back into the fridge for 4-5 hours.
Sprinkle the cooled and firm cheesecake generously with coconut shavings.
On top of the Coconut Cheesecake with Amaretti, make a nest from the chocolate stick and put a few small candies in the shape of an egg in it.
Enjoy!
