Raspberry Rose Cheesecake Pie with Coconut Crust 🍰🌹
This elegant cheesecake pie brings together the tropical notes of a coconut crust, the creamy tang of a rose-scented cheesecake filling, and the vibrant freshness of a berry drizzle. With its floral hints and lush textures, it’s a sophisticated dessert perfect for spring celebrations or romantic evenings in.
🥥 Crust Ingredients
- ¼ cup melted butter (50 g)
- ½ cup shredded coconut (100 g)
- ⅓ cup sugar (75 g)
- ½ tsp sea salt (2.5 g)
- 1 large egg
🍰 Cheesecake Filling
- 2 cups cream cheese, room temp (500 g)
- 1 cup sugar (200 g)
- ½ cup sour cream, room temp (100 g)
- 1 tsp lemon zest (5 g)
- 4 large eggs, room temp
- 6 Tbsp cake flour (50 g)
- 1 Tbsp rose water (15 g)
🍓 Berry Drizzle
- 2 cups raspberries (400 g), divided
- ¾ cup sugar (180 g)
- 1 lemon, halved
- 1 Tbsp rose water (15 g)
- ¾ cup quartered strawberries (100 g)
