Friday, 10 January 2014

Creamy Coconut Cheesecake

This is the creamiest cheesecake imaginable. Fact. The flavour is subtle with different textures from the biscuit base, dessicated coconut and coconut cream. It's great served for dessert after a spicy meal.

For the base:
75g unsalted butter

150g Nice biscuits, crushed to fine crumbs
50g caster sugar
40g dessicated coconut

For the filling:
600g cream cheese
2 eggs
3 tbsp warm water
50g caster sugar
1 small carton of cream of coconut
30g dessicated coconut

Pre-heat your oven to 150c and get a loose bottomed cake tin out of the cupboard ready. 

First you'll need to make the base. Melt the butter in a small pan, and leave to cool slightly.
In a large mixing bowl, combine the crushed biscuits, sugar and dessicated coconut. Pour in the melted butter and mix well.
When thoroughly combined, tip into your prepared tin. Press the mixture down with the back of a spoon, making sure to go up the sides a bit and place in the fridge until needed.

Next, in the jug of a blender (or another large mixing bowl and a whisk) add the cream cheese, eggs, water, caster sugar, cream of coconut and dessicated coconut, and mix until smooth.
Pour the mix over the chilled base and bake for about 50-60 minutes, until lightly golden around the edges and it's just starting to pull away from the edges of the tin. (It will still be a little bit wobbly in the middle, which will firm up as it cools.)

Turn the oven off, and leave the cheesecake in the oven, with the door ajar, for an hour.

After the hour has passed, remove it from the oven and leave in the fridge, still in the tin, overnight to set.

Remove from the tin once set and keep refrigerated until ready to serve.

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