150gTennis Biscuitsfinely crumbled (if unavailable use Graham Crackers) = 5.3 oz
⅓cupDesiccated Coconut
½cupButtermelted
CHEESECAKE:
500gCream Cheeseplain, softened ( 16 oz )
1cupSugar
1TBCornflour(Cornstarch)
3extra-largeEggs
1 ¼cupsCoconut Milk
¼cupLemon Juice
1tCoconut Extract
TO DECORATE:
½cupCoconut Flakestoasted
Instructions
CRUST:
Pre-heat oven to 180 deg C (350 deg F) – Spray inside of a 25cm (10 inch) springform cake pan with cooking oil – Wrap a piece of foil around the outside of the bottom of the pan to prevent seepage
Mix the Tennis biscuit crumbs and the shredded Coconut – Add the melted Butter – mix well to combine. Press this crust mixture into the bottom of the pan and a little up the sides
CHEESECAKE:
Using a large mixing bowl, beat the Cream cheese until smooth, add the Sugar and Cornstarch. Keep on beating until the Sugar are dissolved
Add the Eggs to the Cream cheese mixture, beat until well combined
Add the Coconut Milk, Lemon Juice and Coconut Extract – keep on beating on med/high until smooth (approximately 3 minutes)
Pour the Cream cheese filling into the crust – Bake for 15 minutes – Turn the heat down to 160 deg C (275 deg F) and bake a further 30 minutes
Turn off the oven, open the oven door just a little and leave the cheesecake for an additional 30 – 45 minutes
Remove from oven, let cool in the refrigerator (2-3 hours)
TO DECORATE:
Sprinkle over the toasted Coconut Flakes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.