Name: Almond and coconut cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: Almond and coconut cheesecake with kiwifruit sauce; 1/2 cup blanched almonds; 2 tablespoon caster sugar, plus 1/2 cup extra; 1/2 cup desiccated coconut; 30 gram butter, melted; 500 gram cream cheese, at room temperature; 2 teaspoon vanilla essence; 2 eggs; 3 ripe kiwifruit, peeled, coarsely chopped, plus 1 extra, cut into wedges, to serve

Ingredients

Almond and coconut cheesecake with kiwifruit sauce

1/2 cup blanched almonds

2 tablespoon caster sugar, plus 1/2 cup extra

1/2 cup desiccated coconut

30 gram butter, melted

500 gram cream cheese, at room temperature

2 teaspoon vanilla essence

2 eggs

3 ripe kiwifruit, peeled, coarsely chopped, plus 1 extra, cut into wedges, to serve

Method

Almond and coconut cheesecake with kiwifruit sauce

1.Preheat oven to 160°C/140°C fan forced. Grease and line a 22x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Process almonds and sugar to make fine crumbs. Stir in coconut and butter. Reserve 1/4 cup of the crumb mixture. Press remaining crumb mixture into base of prepared pan. Chill.

2.Using an electric mixer, beat cream cheese, extra sugar and vanilla in a medium bowl until combined. Beat in eggs, one by one, beating until well combined after each addition. Spoon mixture into prepared pan. Bake for 25-30 minutes or until just set. Cool in oven with door ajar. Chill for 4 hours or until firm.

3.Place reserved crumbs into a small frying pan over moderate heat. Cook and stir for 2-3 minutes or until golden brown. Cool. Process kiwifruit until smooth. Cut cheesecake into slices. Place on serving plates. Drizzle cheesecake slices with kiwifruit sauce. Serve sprinkled with crumb mixture and extra kiwifruit.

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Ingredients

Method

Almond and coconut cheesecake with kiwifruit sauce

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