Cheesecake ( Gouda )

I do not really like this expression for being too naturalistic, but it suits well for this cheesecake: you can eat it with your lips! :) So it is a delicate dessert ... Air cheese soufflé on a light coconut biscuit with pieces of juicy pineapple, is decorated with a scattering of tropical fruits. The cake literally melts in your mouth!
I saw the recipe several years ago in a culinary program, then many times I saw its analogs on the Internet and today I present to you my version of this amazing cheesecake with a Dutch accent)). Well, if it is cheesy, then I wanted to decorate it, respectively. Figures from white tempered chocolate, resembling pieces of cheese, gave a unique look to this, in fact, a very simple and homemade cake. :)

Ingredients:
Coconut Biscuit "Gioconda":
77 g of sugar
25 g of fine coconut shaving
2 eggs (to separate proteins from yolks)
1 yolk
A few drops of coconut essence
32 g of corn starch
30 g of flour
20 g melted butter

Cheese souffle:
200 ml milk
75 grams of Gouda cheese (cut into small cubes)
100 g of sugar
1/4 vanilla pod
2 tablespoons Flour
4 eggs
90 g of soft butter
a pinch of salt
5 rings of pineapple (fresh or canned, or any other tropical fruit)

Decoration:
Apricot or pineapple marmalade/confiture
White chocolate
Pieces of tropical fruits (fresh or canned)
Whole and ground pistachios
Food Gold (optional)

Preparation:

1) Coconut Biscuit "Gioconda": Heat the oven to 180 ° C. Silicone form with high sides of 18-20 cm in diameter is lightly oiled. Mix 40 g of sugar with coconut shavings and yolks. Beat to a light fluffy foam. Add the coconut essence. Whip the whites with the remaining sugar until the firm forms of the peak. Flour with starch sift and alternately with whipped whites add to the yolk cream. Mix gently with a spatula. At the end, add the melted butter. Mix. The resulting dough is put in a prepared form, the surface is leveled. Bake for about 20 minutes. Willingness to check with a wooden skewer. Cool, remove from the mold. Wash the form, dry it and put a baked biscuit into it again.

2) Cheese souffle: milk together with vanilla seeds, warm in a water bath, add cheese and stir until the cheese melts. Mix the flour with sugar and add to the hot mixture, intensively interfering with the whisk so that no lumps form. Add the butter, mix until smooth. Remove the mass from the water bath, add the yolks, one at a time, carefully stirring after adding each. The resulting mass cools a little. Squirrels whip with a pinch of salt until the stable forms of the peak and gradually, little by little, introduce them into the main cheese mass. Mix gently with a spatula.

3) Assembling: put pineapple ringlets (or any other tropical fruits) on the coconut biscuit, top with cheese souffle. Bake in the oven on a water bath (in a deep, wide pan or pan to pour hot water so that it reaches half the form with cheesecake). Bake for about 1 hour. The finished cheesecake should be cooled and put into the refrigerator for several hours, without taking it out of the mold.

4) Decoration: remove the cheesecake from the mold, and apply a thin layer of melted with a little water confiture. Boca decorates with milled pistachios. On the top put pieces of fruit, pistachios (lubricate them, too, melted confiture) and white chocolate triangles, reminiscent of its shape pieces of cheese. Also, if desired, you can decorate with leaves of food gold. Keep the cheesecake in the refrigerator, covered with a glass cap.