Coconut Cheesecake Swiveled with Amarena

It has been a while from my last cheesecake recipe. You guys know I love making – and eating – cheesecake so the other day I decided to try a new recipe!

This one has got coconut and delicious Amarena Fabbri.

Here is how you make it!

Ingredients (make one 8 inch cake):

for the crust

  • 160 g digestive cookies
  • 2 tbsp sugar
  • 70 g unsalted butter

for the filling

  • 300 gr cream cheese
  • 2 whole eggs
  • 1/2 cup coconut flour
  • 2 tbsp flour
  • 100 g sugar
  • 100 ml heavy cream
  • 1/3 cup + 8 whole Amarena Fabbri

In your food processor, crumble digestive cookies into fine powder. Add 2 tbsp of sugar


then pour in the melted butter and mix until all ingredients are combined


Press the mixture evenly on the bottom of a spring form pan (8 inch). Refrigerate while you prepare the filling


In a bowl of your electric mixer combine cream cheese, sugar, flour and coconut


Mix at slow speed until all ingredients are well combined and you have a smooth cream.

Add one egg at a time, beating well after each addition


Pour in the heavy cream and stir at slow for 30 seconds


Measure about 1/3 cup of Amarena Fabbri and cut them into small pieces


then mix it with about 1/4 cup of the batter


Pour the remaining batter onto the refrigerated crust


then drop small tsp. of the Amarena mixture


and with the edge of your spoon swivel the two mixture together


Bake in pre-heated oven at 180 C for 12 min then bring down the temperature to 120 and continue baking for about 50 to 60 min or until center f cake is set.


Remove from the oven and let the cake cool completely, then refrigerate for at least 4 hours (better is overnight).

When ready to serve, slice it up into 8 pieces and serve with one Amarena Fabbri on top of each slice.



– Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.