Recipe : White Chocolate & Coconut Cheesecake


Okay, first a warning – this is most definitely not healthy  (or cheap) but it is a delicious and decadent desert to serve to friends :-).

From Recipes+ Mag March/April 2008


3 tsp plain gelatine

250g packet buttersnap biscuits

100g melted butter

2 x 250g packets cream chesse, softened

1/2 cup castor sugar

300mls thickened cream

200g white chocolate buds, melted, cooled

150g box crisp coconut wafer confectionary balls

1/4 cup desiccated coconut

1. Sprinkle gelative over 1/4 cup boiling water and dissolved completely. Allow to cool.

2. Blend or process biscuits to make fine crumbs. transfer to bowl, add melted butter and stir to combine. Press crumbs firmly over base and 3/4 up sides of a 22cm springform pan. Place in fridge until set.

3. Using an electric mixer, beat cream cheese in large mixing bowl until smooth, add castor sugar, then cream, beating until smooth. Beat in gelatine. Stir in melted chocolate. Cute half the coconut balls in half, reserve. Roughtly chop remainder, stir into cheese mixture with coconut.

4. Pour filling into crust. Top with reserved wafer balls. Cover, refrigerate for 3 hours or until firm.

5. Enjoy.



Comments are closed.