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Chocolate Coconut Cheesecake  Veg CD DP 85mins plus chilling


Makes 1 22cm/9-inch cake   Cold Vegetarian Dessert Pudding



For the base

75g/3oz Butter

225g/8oz Digestive Biscuits, crushed

For the filling

175g/6oz Dark Chocolate

450g/1lb Cream Cheese

275g/10oz Caster Sugar

5 Eggs

120ml/4fl.oz. Whipping Cream

2 tbsp Plain Flour

2 teasp Vanilla Extract

1/2 teasp Almond Extract

125g/5oz Desiccated (flaked) Coconut



1. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly grease a 22cm/9-inch springform tin.


2. Melt the butter in a large saucepan, add the crushed digestive biscuits and mix well. Press into the bottom of the greased tin and bake for 10 minutes. Allow to cool.


3. Meanwhile, break the chocolate into a small heatproof bowl. Set the bowl over a small pan of very hot water and stir until melted. Set aside.


4. Place the cheese and sugar in a large mixing bowl and beat until smooth then beat in the flour and eggs one at a time.

5. Add the cream and extracts and mix well then stir in coconut.


6. Pour the filling onto crust then drizzle the melted chocolate over filling swirling with a skewer to create a marbled effect.


7. Place cheesecake in a large baking tin with enough hot water in the tin to come 2.5cm/1 inch up sides of cake tin. Bake for about 1 hour.


8. Remove the cake tin from water and allow to cool before refrigerating. Chill for at least 2 hours before unmoulding. Serve cold.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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