An exotic twist on a traditional cheesecake.
I've got the holiday blues, boo hoo so I decided to make a cheesecake. Coconut makes for a great addition to any traditional recipe, so I thought why not add some to a cheesecake.
Preheat Oven: 180 degrees
For your buttery biscuit base, smash the biscuits until they are crumbs and add the melted butter and sugar.
Time to get hands on and smush (technical word) your biscuit together to create the base and the wall.
For the filling mix your cream cheese, coconut cream, desiccated coconut and lemon juice in a bowl. Then pour into the biscuit base.
Then bake for 45 minutes, leave to cool and chill ideally overnight. I covered my tin in foil while it baked in the oven, just in case of any leakages.
Use a hot knife to carefully cut round the edge, so your cheesecake will slide easily out of the tin.
Add some extra desiccated coconut and coconut pieces for decoration and you're done!
Rich, flavoursome and creamy coconut cheesecake. Enjoy with a drizzle of cream or greek yoghurt.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.