Recipe for Coconut Cheesecake with reduced salt cream cheese and red fruits.

Coconut Biscuit: Melt the butter in the microwave. Crush the cookies in a bowl and mix with the butter and shredded coconut. Line the bottom of a mold (14 cm in diameter and 6 cm in height) by pressing with a spoon to firm up the base of the cheesecake. Refrigerate for 20 minutes.

Coconut milk cheesecake cream: Mix in a bowl the creamy cheese, the juice and the zest of 2 limes. Heat the coconut milk with the sugar, then incorporate the gelatin that has been soaked in cold water beforehand. Pour this mixture over the creamy cheese and lime mixture, and blend until you obtain a smooth preparation. Pour everything over the coconut biscuit base.

Refrigerate for at least 4 hours.

To finish, place some strawberries, raspberries, currants, and fresh coconut flakes on the cheesecake.