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Cherry & coconut cheesecake
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Make summer extra-special with this baked cheesecake, with its marbling of fresh cherries and hint of coconut. For even more indulgence, use a third pack of soft cheese in place of the Quark.
Serves: 8 - 10
150g digestive biscuits
25g desiccated coconut
50g butter, melted
2 x 180g packs soft cheese
250g tub Quark
4 medium Waitrose British Blacktail Free Range Eggs
25g caster sugar
1 tsp vanilla bean paste
160ml can coconut cream
200g Waitrose Sweet & Juicy Cherries, pitted
25g fresh coconut chunks, thinly sliced with a vegetable peeler
1. Preheat the oven to 180°C, gas mark 4.
2. Place the biscuits in a food processor to make into fine crumbs. Mix well with the desiccated coconut and butter, and press into a 20cm round loose-bottomed cake tin.
3. Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. Roughly chop half the cherries and scatter over the top with the coconut slices. Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin. Remove from the tin and place on a platter. Serve topped with whole cherries and shavings of toasted coconut, if you wish.
Typical values per serving:
To serve 8.
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