Melt the butter with the sugar, let it cool, then pour it into the sifted flour and salt.

Knead into a smooth dough, then rub it between your hands into a shortbread crumb.

Grease the pan (mine is 16 cm) with vegetable oil and add the crumb a little at a time, pressing it in: shape the base and sides about 2.5 cm high. Chill the pan with the crust in the fridge.

In a bowl, beat the farmer's cheese, egg, sugar, cornstarch, and heavy cream (at least 20%) into a smooth mixture.

Whip the mixture until fluffy, then stir in the shredded coconut and mix.

Pour the filling into the pan over the shortbread base.

Bake for about 50 minutes in a preheated 180-190 °C oven. Remove and let cool. You can eat it right away, but it's better to leave it in the fridge overnight so the cheesecake matures. Enjoy!