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.
triple coconut cheesecake
1H 10M
3H 30M
1H 40M



1.Preheat oven to 160ºC.
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.Meanwhile, make filling: Beat cream cheese, sugar, sour cream, liqueur, coconut milk, coconut and cornflour in medium bowl with electric mixer until smooth.
4.Beat in eggs, one at a time. Pour into pan over prepared base.
5.Bake cheesecake about 1 hour. Cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight.
6.When ready to serve, make glaze: Stir chocolate and unsalted butter in small saucepan over low heat until smooth. Refrigerate until mixture is spreadable.
7.Spread glaze over cheesecake; stand for 20 minutes before serving.

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