Sweets and Treats
Coconut & Passionfruit Baked Cheesecake
A delicious and refreshing cheesecake, perfect for the summer months.
Ingredients
|
Amount
|
Ingredient |
| BASE | INGREDIENTS |
| 125 grams | sweet plain biscuits |
| 1/4 cup | McKenzie's Desiccated Coconut |
| 1 1/2 teaspoons | McKenzie's Ground Cinnamon |
| 90 grams | butter, melted |
| FILLING | INGREDIENTS |
| 500 grams | cream cheese, softened |
| 1/2 cup | caster sugar |
| 1 1/2 cups | sour cream |
| 3 | eggs, lightly beaten |
| 1 cup | McKenzie's Desiccated Coconut |
| 170 gram tin | passionfruit pulp, seeds strained |
| To serve | whipped cream |
Directions
Step 1
Preheat oven to 170'C and line a 22cm round springform cake tin with greaseproof paper.
Step 2
Place the biscuits in a food processor and process to fine crumbs. Transfer to a bowl and add the McKenzie's Desiccated Coconut and McKenzie's Ground Cinnamon, stir through the butter. Press into the base of the prepared tin and refrigerate.
Step 3
Meanwhile, using an electric mixer, beat together the cream cheese and sugar until smooth. Mix in the sour cream and eggs. Stir through the McKenzie's Desiccated Coconut and strained passionfruit pulp.
Step 4
Pour the mixutre over the base and bake in the oven for 50 minutes, or until just set. Allow to cool in the oven for 15 minutes. Refrigerate and chill for 3-4 hours.
Step 5
Serve in slices topped with freshly whipped cream.
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