Coconut Cheesecake
Discover the joy of making a coconut cheesecake, a delightful dessert that balances the richness of cream cheese with the exotic taste of coconut. It's a perfect treat for any occasion, combining simple ingredients to create a stunning and delicious dessert.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Digestive Biscuits
- 100 g Butter (unsalted)
- 400 g Cream Cheese
- 200 ml Double Cream
- 100 g Caster Sugar
- 200 g Coconut (desiccated)
- 1 tsp Vanilla Extract
- 200 ml Coconut Cream
- 2 tbsp Icing Sugar
- 50 g Coconut Flakes (toasted)
Instructions
- 1
Start by crushing the digestive biscuits. You can do this by placing them in a zip lock bag and using a rolling pin to crush them into fine crumbs.
- 2
Melt the unsalted butter in a saucepan or in the microwave. Once melted, add it to the biscuit crumbs and mix well until the crumbs are coated with butter.
- 3
Press the biscuit mixture into the base of a 20cm (8-inch) springform cake tin, ensuring it's evenly distributed. Place it in the fridge to set while you prepare the filling.
- 4
In a mixing bowl, combine the cream cheese, double cream, caster sugar, desiccated coconut, and vanilla extract. Mix until smooth and well combined.
- 5
Pour the cream cheese mixture over the biscuit base in the cake tin, spreading it out evenly.
- 6
Cover the cake tin with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
- 7
To make the topping, whisk together the coconut cream and icing sugar until it thickens slightly.
- 8
Remove the cheesecake from the fridge and spread the coconut cream topping over it.
- 9
Sprinkle toasted coconut flakes on top for added texture and flavour.
- 10
Put the cheesecake back in the fridge for another 30 minutes before serving.
- 11
Notes: You can toast the coconut flakes by placing them in a dry frying pan over medium heat and stirring until they turn golden brown.