Recipe

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.

  • 30 mins preparation
  • 1 hr 10 mins cooking
  • 3 hrs 30 mins marinating
  • Serves 12
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Ingredients

Triple coconut cheesecake
  • 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

Triple coconut cheesecake
  • 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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