Recently we had family and friends around for a great dinner with plenty of fresh seafood and steak provided by the men folk. I decided to do a dessert knowing that one particular lady has a sweet tooth and always looks forward to what ends the meal.
Cheesecakes aren’t something that I do a lot of and often find them a little sweet for me, and I do prefer the ones that you bake. Flipping through my many cook books I came across this recipe which used coconut milk and sour cream in the cheesecake which I thought sounded very different.
For the biscuit crust I used digestives as I think they are less sweet and I enjoy the bits of wheat. Although I tried to distribute the crust as much as I could, it was still a little thick at the base edge, however it wasn’t too hard to eat.
The finished cheesecake was fabulous and my son who does not really eat sweets said how much he enjoyed it. I finished the cake off with cream and raspberries which again took away from too much sweetness.
I would definitely make this again.
- 250g plain sweet biscuits finely crushed
- 125g butter melted
- 250g cream cheese, softened
- 300ml sour cream
- 1/4 cup Malibu (I used coconut water instead)
- 3 eggs
- 280g coconut milk
- 1/2 cup (45g) coconut, toasted
- 1/4 cup (35g) cornflour
- 1/2 cup (110g) caster sugar
- Optional- cream and raspberries
- Combine biscuit crumbs with butter in bowl, mix well.
- Use spatula or hands to press into greased 22cm springform tin, sides and base
- Refrigerate 30 minutes.
- Filling - Beat all ingredients together until mixture is creamy.
- Place tin on oven tray, pour filling into crumb crust.
- Bake in moderate oven about 1-1/4 hrs or until filling is just firm.
- Cool cheesecake in oven with door ajar.
- Cover cold cheesecake and refrigerate 3 hours or overnight.
- Serve with cream, ice cream, fresh fruit, etc.