Cherry & coconut cheesecake
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.
Source: Read Full Article