12 persons
60 minutes

Ingredients base:

160 g finely ground wheat biscuits

70 g unsalted, melted butter


Ingredients filling:

100 g coconut flour

250 g mascarpone

100 g ricotta

250 g fresh whipped cream

100 g of powdered sugar


Ingredients topping:

300 ml kaki puree

1/4 vanille pod, marrow

1 teaspoon carob flour

Exotic cheesecake with kaki

Melt the butter in a pan and grind the cookies in a food processor. Then mix together and press the mixture into a cake tin. Set aside in the refrigerator.

Beat the whipped cream firmly. Then mix the coconut flour, mascarpone, ricotta and powdered sugar together in a bowl and add the whipped cream. Spoon the cream filling over the cookie base, smooth it and put it in the refrigerator.

Puree the ripe kaki and add a bit of vanilla. Heat some of the puree with the carb flour in a pan. Remove from the heat and stir well until all the lumps are gone. Add the warm mixture tot the rest and mix until you get a smooth texture. Spoon the kaki puree over the cream filling and place the cake in the refrigerator for several hours.

Decorate the cake with a flower made from the skin of kaki and mint leaves and enjoy this culinary feast!



Kaki is a cheerful orange fruit with sweet, juicy flesh and a fairly firm skin. In appearance, kaki fruit look a bit like orange tomatoes, but with a taste that is like an apricot or mango.

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