Preheat the oven to 160 ° traditional heat. Grease a simple 15cm diameter mold and place a round of baking paper in the bottom.
In a bowl, whip the cream cheese, cream and butter to obtain a homogeneous cream. Add the yolks and mix well. Incorporate the flour, then the milk and vanilla.
Beat the egg whites with the sugar (not too firm to incorporate them well afterwards). Add these beaten whites little by little to the previous mixture, going very slowly so as not to break them. Pour the mixture into the buttered mold. Place the mold in a larger oven dish and add hot water to this oven dish about 3cm high.
Bake for 15 minutes at 160 ° then 1 hour at 150 °. Test the cooking by inserting a wooden pick in the center of the cheesecake: if it comes out dry, it is done, otherwise continue cooking. Do not open the door immediately to avoid a temperature shock and see it deflate, leave it in the oven off for several minutes. Then put to cool on a rack then put in the fridge before unmolding.
Prepare the whipped cream by collecting the solidified part of the can of coconut milk (do not use the coconut water contained in the can). Add the cream and agave syrup then whip in a food processor for a few minutes to obtain a supple whipped cream.
Garnish the top of the cheesecake with coconut whipped cream then place the cut fruit.
Like all cheesecakes, it will be better for tasting the next day and the following days.
Par Lilie bakery
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