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Good to make ahead.
You don't need to add the topping, it tastes good without.
Heat oven 175 degrees.
Mix all base ingredients together.
Press into a tin.
Bake for 10 mins.
Allow to cool.
Reduce oven temp to 160 degrees.
Mix together the cream cheese, sugar, cornflour, vanilla & salt.
Add eggs to the cheese mixture.
Stir to combine.
Add the coconut milk.
Stir until smooth.
Pour over the base.
Bake for an hour until just set in the middle.
Leave in the oven with the door slightly open until cool.
Refrigerate the cheesecake until just before eating.
Whisk the cream & icing sugar to soft peaks.
Pour over the cheesecake.
Sprinkle the coconut over the top.
Cut & serve.
Cook along with #CookingSuperstar Holly from Holly’s Pinny