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Coconut caramel cheesecake
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75g unsalted butter, melted, plus extra for greasing
250g Essential Nice biscuits
550g soft cheese
125g caster sugar
½ tsp salt
2 x 160ml cans coconut cream
150ml soured cream
1½ tsp coconut flavouring
3 eggs, beaten
100g caster sugar
100ml double cream
50g unsalted butter
100g caster sugar
70g desiccated coconut
25g unsalted butter
1. Preheat the oven to 180˚C, gas mark 4 and put a baking tray in to heat up. Grease a 20cm round loose-based cake tin (ideally springform) with butter and line the base with baking parchment. Whizz the biscuits in a food processor to a fine crumb (or bash with a rolling pin), then mix with the melted butter. Press into the base of the tin firmly using the back of a spoon. Put o the hot baking tray and bake for 15 minutes.
2. Meanwhile, using electric beaters, beat the cheese until soft. Add the sugar and salt and beat together until just mixed. Add the coconut cream, soued cream and coconut flavouring; mix until just blended. Finally, stir in the eggs a ittle at a time, until just combined (don't overmix - you don't want it to be too airy). Pour into the tin.
3. Return the tin to the hot tray and reduce the oven to 160˚C, gas mark 3. Bake for 1 hour 30 minutes-1 hour 45 minutes. To check it's cooked, gently agitate the tray; there should be a 5cm wobbly area in the centre (it will also quiver around the outside); if the wobbly area is much bigger, bake for another 5 minutes and check again.
4. While the cheesecake is cooking, make the toppings. For the caramel, heat the sugar in a pan, swirling occasionally but not stirring, until caramelised and golden brown. Take off the heat and carefully add the cream (it will bubble up). Return to a low heat and stir in the butter to make a smooth caramel. Tip into a container to cool. This will keep in the fridge forup to 2 days (war it a little to loosen before serving).
5. For the coconut, line a baking tray with parchment. Put the sugar and 2 tbsp water in a pan; heat, swirling occasionally but not stirring, to make a golden caramel. Add the coconut and stir well; it will start to come together. Stir in the butter until melted then spread out thinly on the lined tray; leave to cool. Whizz in a food processor (or bash with a rolling pin) to form crumbs. Store in an airtight container for up to 2 days.
6. Once the cheesecake is cooked, run a sharp knife around the edge to loosen it and prevent cracks. Set the tin on a wire rack to cool completely, then chill for 4 hours or, ideally, overnight. Remove from the tin and top with the sauce and coconut to serve.
Typical values per serving:
This recipe was first published in November 2020.