cake mix

Tropical Coconut Crunch Cheesecake

A smooth and creamy chilled cheese cake, just right for summer entertaining. (Gluten free, egg free and yeast free)


INGREDIENTS

  • 1 x 200g pack of Naturally Good Bakehouse Cookies - Coconut Crunch
  • 70g butter or margarine
  • 1/4 cup boiling water
  • 3 tsp gelatine
  • 2 x 250g cream cheese, (at room temperature)
  • 3/4 cup caster sugar
  • 300g thickened cream
  • 1 tsp vanilla essence
  • 1 small can pineapple pieces
  • passionfruit pulp (fresh or canned)
  • shredded coconut


cheesecake-photo

METHOD


BASE

Prepare a 20cm springform pan by lightly greasing the base with butter or margarine. Then line base and sides with baking paper. Place Coconut Crunch Cookies into a food processor and process until finely crushed.

Reserve 3tbs of crumbs for topping). Melt butter/ margarine and mix into the cookie crumbs. Then press cookie mixture into the base only with a metal spoon. Spread evenly and refrigerate while preparing filling.

FILLING

Pour boiling water into a heat proof bowl and sprinkle gelatin. Stir until gelatin is dissolved. Leave to cool. Using an electric mixer beat cream cheese, sugar and vanilla until smooth. Then add cream and beat well. Mix in gelatin until well combined. Pour filling into the prepared pan. Chill until set. (4 hours or overnight.)


TOPPING

Decorate centre with pineapple pieces and passionfruit pulp. Then sprinkle outer section with shredded coconut and reserved Coconut Crunch Cookie crumbs.

A smooth and creamy chilled cheese cake, just right for summer entertaining. (Gluten free, egg free and yeast free)