Coconut & Mint Cheesecake - Oxford House

Coconut & Mint Cheesecake


  • Base:
    • 30 g of coconut flour
    • 160 g of biscuits
    • 100 g of melted butter
  • Filling:
    • 400 g of ricotta cheese
    • 8 g of isinglass
    • 60 g of very fine coconut flour
    • 105 g of icing sugar
    • 14 mint leaves
    • 180 g of cream
  • Decoration:
    • coconut slices
    • 130 g of sweetened whipped cream
    • mint, lemon rind
  • Cake tin Ø 20 cm


Crush the biscuits until very fine and soak them with cold melted butter, also incorporating the coconut flour; press them into the bottom of the tin and place in the fridge for 30-40 minutes.


  • Boil the cream with the mint leaves on a Glem hob for 2 minutes, take off the heat, add the isinglass, which you have previously soaked in cold water and squeezed out, and dissolve it. Filter.
  • Add the ricotta cheese and icing sugar to the coconut flour.
  • Then add the filtered cold cream.
  • Pour the filling onto the biscuit base and return to the refrigerator until firm.
  • Before serving, decorate the cheesecake with a ring of dots of the sweetened whipped cream (use a nozzle with medium-sized star outlet), garnish with coconut slices and complete with pieces of lemon rind and mint leaves.