Coconut & Strawberry Cheesecake

Coconut & Strawberry Cheesecake

If you love cheesecake, you'll love this recipe.

Coconut + strawberry + white chocolate = dreamy.

Cheesecake Ingredients

A simple strawberry sauce tops this cheesecake. This type of sauce can be made with any fruit you fancy (blackberries, raspberries, heck even passionfruit!).

Strawberries in pan
Stewed Strawberries

 



5 from 1 vote
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Coconut & Strawberry Cheesecake

Prep Time
15 mins

Cook Time
1 hrs

Total Time
1 hrs 15 mins

 

Course:

Dessert
Servings: 8

Ingredients
  • 100
    g
    oaty biscuits
    (hobnobs, oaties etc)
  • 50
    g
    digestive biscuits
  • 75
    g
    unsalted butter
  • 400
    g
    soft cheese
  • 2
    eggs
  • 150
    ml
    coconut milk
  • 160
    ml
    coconut cream
  • 75
    g
    caster sugar

Instructions
  1. Preheat the oven to 150°C
  2. Place biscuits into a large sandwich bag and crush with a rolling pin, until they're in small crumbs
  3. Melt butter in pan over a low heat, until completely melted
  4. Add crumbed biscuits to the pan of butter, stir until mixed
  5. Pack the buttery biscuit mixture into the base of a 18cm, loose-bottom cake tin, pressing down firmly ensuring it's tightly packed and even, set aside
  6. with a wire whisk, mix the soft cheese, coconut milk, coconut cream and eggs until combined.
  7. Pour the filling mixture onto of the biscuit base, and pop into the oven for an hour
  8. After an hour, take the cheesecake out of the oven and touch lightly; you're looking for a springy, light texture which is slightly wobbly but not raw
  9. Leave the cake to cool in the dish for an hour, then chill in the fridge for unto 12 hours



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