Name: Triple coconut cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 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

Prep

30M

Cook

1H 10M

Marinate

3H 30M

Total

1H 40M

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.

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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