In the bowl of a stand mixer, combine all the dry ingredients: flour, almond flour, powdered sugar, sugar, coconut flakes, and salt. Mix with the paddle attachment until evenly combined.

Add the cold butter (80 g), cut into small cubes. Mix until the mixture turns into crumbs.

Add the egg yolk and mix just until the dough forms uniform crumbs that can be rolled out. Do not overmix.

Roll the dough between two sheets of parchment paper to a thickness of 3–4 mm and prick it all over with a fork.

Place in the freezer for 1 hour.

Bake at 160°C for 15–20 minutes (depending on thickness) until the edges are golden.

Let cool completely, then grind in a blender into fine crumbs.

Restructuring the base:
Prepare a cake ring: place a sheet of foil on the counter, then a smaller sheet of parchment on top. Seal the first layer of foil, then wrap the entire form with a second layer of foil. Place the prepared ring on a small baking tray.

Gently melt the restructuring butter (27–30 g) and mix it with the cookie crumbs until the texture resembles wet sand (the mixture should hold together when pressed into a ball).

First form the sides, 5–6 cm high, pressing firmly with a spoon. Then press the bottom firmly (medium thickness) using the bottom of a glass or a spoon.

Bake the pressed base at 160°C for 10–12 minutes. Let it cool completely before adding the cheese filling. Baking caramelizes the sugars and fuses the crumbs into a single solid layer that will not let moisture through.

CHEESE LAYER PREPARATION:
Preheat the oven to 125°C (place an empty baking tray on the bottom rack — no water yet).

Melt the white chocolate and coconut puree together (in a water bath or microwave). You will get a smooth, fragrant, pale yellowish-white mixture. Cool it to 35°C (it should be liquid but not hot to the touch).

In a separate bowl, mix the sugar, salt, and cornstarch (this prevents lumps).

Combine the cream cheese and mascarpone.

Add the sugar-salt-cornstarch mixture. Mix on low speed until completely smooth and the sugar crystals have dissolved (about 2 minutes). Periodically scrape the bottom and sides of the bowl with a silicone spatula.

Add the 3 eggs one at a time. Mix each egg only until it is fully incorporated (20–30 seconds). Important: Do not rush and do not increase the speed. Excess air is the main cause of cracks and “puffing” in the cheesecake.

Add 2–3 spoonfuls of the cheese mixture to the white chocolate-coconut mixture and stir until smooth.

Then pour this chocolate mixture back into the main bowl. Mix on low speed until fully combined.

Pour the batter into the prepared cookie base.

Tap the pan gently on the counter several times to release large air bubbles. If small bubbles remain on the surface, carefully pop them with a toothpick.

Once the oven has been preheating for 1 hour, open the oven and pour 300 g of boiling water onto the hot baking tray at the bottom. Place the cheesecake on the middle rack, close the door, and bake at 125°C for 1 hour 30 minutes.

1.Crack the oven door open 3–5 cm (you can wedge it with a spoon) and leave the cheesecake inside for another 40–60 minutes.
2.After 40–60 minutes, remove the cheesecake from the oven and leave it on the counter for 2 hours.
3.When the cheesecake has reached full room temperature, place it in the refrigerator for at least 6–8 hours (ideally overnight).

COCONUT CREAM PREPARATION:
Place all ingredients except the heavy cream into the mixer bowl: cold cream cheese, mascarpone, powdered sugar, coconut flakes, and coconut milk (thick part).

Using the paddle attachment on low speed, mix until you have a smooth paste (literally 1 minute). No need to add cornstarch here.

Pour the ice-cold heavy cream directly into the cheese mixture.

Switch to the whisk attachment and start whipping on low speed, gradually increasing to medium. Whip until the cream holds a very clear shape and shows distinct ridges from the whisk.

Immediately transfer the cream to a piping bag fitted with a star nozzle. Pipe decorations onto the chilled cheesecake (swirls or rosettes).

Place the decorated cheesecake back in the refrigerator for at least 1–2 hours (or overnight) so the cream sets firmly and becomes even denser.