A light and creamy coconut cheesecake with a tart raspberry topping and a biscuit base. The coconut cheesecake batter is delicious and is served with raspberry jelly (or fruit filling) on top. It tastes of summer!
Makes 10.
Ingredients for the mini cheesecakes:
- 5 digestive biscuits (or other wholegrain biscuits)
- 250 g full-fat or semi-skimmed curd cheese, finely ground
- 250 g ricotta
- ½ cup caster sugar
- 1 large egg
- 125 ml coconut cream*
- ¼ cup desiccated coconut
- 15 g potato or cornstarch
All ingredients should be at room temperature.
Line a muffin tin with paper cases. Crush half a digestive biscuit and place it at the bottom of each case. If the biscuits are small, you can use more than half.
Place the curd cheese, ricotta, sugar, egg, potato starch, desiccated coconut, and coconut cream in a mixing bowl. Mix until the batter is smooth. Do not overmix, as this may incorporate too much air. Divide the cheesecake batter evenly between the cases.
Bake at 160°C for about 28–30 minutes. Remove from the oven and allow to cool.
Serve with raspberry jelly or fruit filling.
*I used canned coconut milk: place one can in the refrigerator for 24 hours. Then carefully remove it, turn the can upside down, and open it. Pour the coconut water into a separate bowl (it’s not needed). Spoon out the thick coconut cream and measure the amount required for the recipe.
Enjoy!
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