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Chocolate Coconut Cheesecake
Method
- Combine all ingredients together and press into a 9-inch round baking pan. It will be sticky
- Beat the cheese and sugar until light and fluffy. Then beat in the eggs, one at a time. Add in the vanilla pudding.
- Spread evenly over the crust layer.
- Bake for 40-45 mins at 180 C
- Heat cream and chocolate over low heat until melted. Stir in coconut.
- Leave to cool and set in the fridge for 15 minutes before pouring over the cooled cheesecake.
- Decorate with coconut and chocolate shavings (optional).
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/chocolate-coconut-cheesecake/
Chocolate Coconut Cheesecake
Ingredients
- Crust:
- 1 1/2 cups ground almonds
- 1/4 cup sugar
- 1 egg white
- Cheesecake:
- 1 packet (450 – 500g) soft cheese
- 1/2 cup + 2 tbsp sugar
- 2 eggs
- 4 tbsp vanilla pudding
- Topping:
- 125 ml fresh cream
- 6 oz milk chocolate
- 1/4 cup desiccated coconut
Method
- Combine all ingredients together and press into a 9-inch round baking pan. It will be sticky
- Beat the cheese and sugar until light and fluffy. Then beat in the eggs, one at a time. Add in the vanilla pudding.
- Spread evenly over the crust layer.
- Bake for 40-45 mins at 180 C
- Heat cream and chocolate over low heat until melted. Stir in coconut.
- Leave to cool and set in the fridge for 15 minutes before pouring over the cooled cheesecake.
- Decorate with coconut and chocolate shavings (optional).