Name: Triple coconut cheesecake
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 90 gram coconut macaroons; 125 gram plain sweet biscuits; 125 gram butter, melted; 250 gram cream cheese, softened; 1/2 cup (110g) caster sugar; 300 gram sour cream; 2 tablespoon coconut-flavoured liqueur; 2 x 140ml canned coconut milk; 1/2 cup (40g) desiccated coconut, toasted; 1/4 cup (35g) cornflour; 3 eggs; 100 gram dark eating (semi-sweet) chocolate, chopped coarsely; 60 gram unsalted butter, chopped

Triple coconut cheesecake

Like a Bounty candy bar in cheesecake form, this recipe combines the delicious duo of coconut and chocolate with a sensational result.

Serves 12

Cook

1H 30M

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Ingredients

90 gram coconut macaroons

125 gram plain sweet biscuits

125 gram butter, melted

250 gram cream cheese, softened

1/2 cup (110g) caster sugar

300 gram sour cream

2 tablespoon coconut-flavoured liqueur

2 x 140ml canned coconut milk

1/2 cup (40g) desiccated coconut, toasted

1/4 cup (35g) cornflour

3 eggs

100 gram dark eating (semi-sweet) chocolate, chopped coarsely

60 gram unsalted butter, chopped

Method

1.Preheat oven to 160ºC/325ºF.

2.Process macaroons and biscuits until fine. Add butter, process until combined. Press mixture over base and side of 26cm springform pan. Place pan on oven tray; refrigerate 30 minutes.

3.Make filling; beat cheese, sugar, sour cream, liqueur, coconut milk, coconut and cornflour in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Pour into pan.

4.Bake cheesecake about 1 hour; cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight.

5.Make glaze; stir ingredients in small saucepan over low heat until smooth. Refrigerate until mixture is spreadable

6.Spread glaze over cheesecake; stand 20 minutes before serving.

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Ingredients

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