Coconut Cheesecake

Coconut Cheesecake

https://www.cutoutandkeep.net/projects/coconut-cheesecake • Posted by Super Madcow

Good to make ahead. You don't need to add the topping, it tastes good without.

You will need

Base
1 1/2 cup or 150 g Biscuit crumbs 5 tbsp Sugar 1/2 cup Coconut 4 tbsp Butter Melted
Cheesecake
24 oz Cream Cheese 1 cup Sugar 1 tbsp Cornflour 1 tsp Vanilla 1/4 tsp Salt 3 eggs 7 oz or 14 tbsp Coconut Milk
Topping
1 1/2 cup Heavy Cream 3 tbsp Icing Sugar 2 tbsp Coconut Milk 1/2 cup Coconut

Project Budget

Time

Difficulty

Description

Good to make ahead. You don't need to add the topping, it tastes good without.

Instructions

1. 

   Heat oven 175 degrees. Mix all base ingredients together. Press into a tin. Bake for 10 mins. Allow to cool.

2. 

   Cheesecake... Reduce oven temp to 160 degrees. Mix together the cream cheese, sugar, cornflour, vanilla & salt.

3. 

   Add eggs to the cheese mixture. Stir to combine.

4. 

   Add the coconut milk. Stir until smooth.

5. 

   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.

6. 

   Refrigerate the cheesecake until just before eating. Topping... Whisk the cream & icing sugar to soft peaks.

7. 

   Add the coconut milk. Mix through.

8. 

   Pour over the cheesecake.

9. 

   Sprinkle the coconut over the top.

10. 

    Cut & serve.