Sunday 15 October 2017

Coconut Milk Chocolate Cheesecake

As well as being a major chocoholic, I'm also a lover of coconut so luckily for me chocolate and coconut are great together!

Coconut cream does something pretty cool when chilled for a while, the solids and liquid separate and the solid part can be scooped out and whipped into a lovely coconut whipped cream. Perfect for adding into a cheesecake!

Like all my favourite cheesecakes, this one is a super simple no bake recipe so it's really quick to throw together and really quick to set, no gelatin required!

In order to make a whipped coconut cream it's really important to use full fat coconut cream, no light coconut cream, and no coconut milk. And if you're worried about the texture of the cheesecake after using coconut cream then don't be, it's exactly as deliciously cloud like as any no bake cheesecake.

This cheesecake will keep in the refrigerator for about 4 days. So really, there's no need to wait for a special occasion or guests coming for dinner to make this one!

Coconut Milk Chocolate Cheesecake

Serves 8-10

250 g plain cookies
1/3 Cup desiccated coconut
100 g butter, melted
500 g cream cheese, softened
1/3 Cup sugar
150 g milk chocolate
2 tins coconut cream, chilled overnight

1. Line the base of a spring-form cake tin with baking paper and grease the sides with butter.

2. In a food processor, blitz the cookies to a crumb and then add the desiccated coconut and melted butter and process until combined. Press into the base of the prepared tin and chill in the refrigerator while preparing the filling.

3. In a large bowl beat the cream cheese together with the sugar until there are no lumps. Melt the chocolate over a double boiler or in the microwave and add to the cream cheese. Beat until well combined. 

4. Scoop the solid portion of the chilled coconut cream into a separate bowl, the liquid portion can be discarded. Beat for a few minutes until it resembles whipped cream. Gently fold this into the cream cheese mixture.

5. Spread the filling over the chilled base and return to the refrigerator for at least 2 hours to set. 

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