Bounty cheesecake

This fantastic Bounty cheesecake is made of a biscuit base, a creamy cheesecake filling with coconut soaked in coconut liqueur, a delicious milk chocolate topping and even more coconut! You will love both the flavour and texture of this cheesecake. Baking it in a water bath keeps it beautifully level, while the texture remains delicate yet perfectly firm. Highly recommended!

Ingredients for the base:

• 160 g chocolate-covered digestive biscuits (or other chocolate-coated biscuits)
• 40 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy resealable bag and crush them thoroughly with a rolling pin or a meat mallet. Mix with the melted butter.

Line the base of a 23–24 cm springform tin with baking paper. Transfer the biscuit mixture to the tin, spread evenly and press firmly into the base. Bake at 180°C for about 10 minutes, or until lightly browned. Remove from the oven and leave to cool while preparing the cheesecake filling.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the coconut cheesecake filling:

• 1 kg full-fat or semi-fat curd cheese, finely ground three times
• 250 g caster sugar
• 5 large eggs
• 2 tbsp plain flour
• 2 tbsp potato starch
• 1 cup desiccated coconut
• ⅔ cup coconut liqueur (I used Malibu)

All ingredients should be at room temperature.

The evening before (or at least 2 hours beforehand), place the desiccated coconut in a bowl and pour over the coconut liqueur. Mix and leave to soak. The coconut should absorb almost all of the liqueur.

Place all the cheesecake filling ingredients, except the soaked coconut, in the bowl of a stand mixer and mix just until combined. Finally, add the coconut soaked in liqueur and stir it in with a whisk. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively and then sink. We want the cheesecake to remain beautifully level after baking.

Pour the cheesecake filling over the biscuit base and smooth the surface.

Bake the Bounty cheesecake at 175–180°C, in a water bath*, for approximately 60–70 minutes. The entire surface should be set and firm to the touch. Extend the baking time slightly if necessary. Remove from the oven and leave to cool. Refrigerate for several hours, preferably overnight.

For decoration:

• a few tablespoons of desiccated coconut

Milk chocolate topping:

• 60 ml double cream
• 100 g milk chocolate, chopped

Heat the cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.

Leave the topping to cool and thicken slightly, then spread it over the cheesecake. Sprinkle with the extra desiccated coconut.
The Bounty Cheesecake should be stored in the refrigerator.

* The water bath: Place the cheesecake tin inside a larger baking tin or roasting dish and pour in enough boiling water to come halfway up the sides of the cheesecake tin. The cheesecake bakes surrounded by steam in a very humid environment. This allows it to bake evenly, including in the centre, prevents cracking and gives it an exceptionally creamy texture.

** To make the topping with dark or plain chocolate, use 100 ml double cream instead.

Enjoy!

Recipe source: Wielkie Żarcie.