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    Cherry & coconut cheesecake

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    Cherry & coconut cheesecake

    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.

    • Vegetarian
    • Preparation time: 20 minutes + cooling
    • Cooking time: 1 hour to 1 hour 15 minutes
    • Total time: 1 hour 20 minutes to 1 hour 35 minutes + cooling

    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.

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