Pass the cottage cheese through a sieve, then mix it with ricotta, vanilla, sugar, egg yolks, vegetable oil, and flour until you get a smooth mixture.
Shape 8 cheesecakes, each weighing 60–70 g. Fry them in vegetable oil on both sides until golden brown, then finish cooking in the oven at 200 °C for 8–10 minutes.
For the cream, combine coconut milk, cream, and vanilla. Mix the sugar with the starch, add some of the cold milk mixture to it, then incorporate it into the heated base and cook until thickened.
Add the egg yolks and coconut flakes to the cream, mix thoroughly, and chill.
For the jam, combine the cherries, water, and sugar, bring to a boil, and simmer over low heat.
Dissolve the remaining starch in cold water, pour it into the cherry mixture, and cook until thickened, then let it cool.
Cut the peaches into cubes and leave them in their own syrup.
To serve, place the coconut cream on a plate, arrange the cheesecakes on top, and add the cherry jam and peaches. Garnish with berries and powdered sugar.
