Coconut mousse cheesecake with raspberries

Coconut mousse cheesecake with raspberries – heaven on a plate :). A baked vanilla cheesecake topped with a delicate layer of coconut mousse studded with raspberries, finished with a raspberry glaze and more fresh raspberries on top. Light, creamy and absolutely delicious; raspberry and coconut are a wonderful combination that has worked beautifully in many recipes on the blog. Give it a try!

Ingredients for the base:

• 160 g wholegrain, digestive or oat biscuits
• 30 g butter, melted

Place the biscuits and butter in a food processor and blend 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 bag (such as a resealable bag) and crush them thoroughly with a rolling pin. Finally, mix in the melted butter.

Line the base of a 23 cm springform tin with baking paper. Spread the biscuit mixture over the base and press down firmly and evenly.

Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and leave to cool slightly while preparing the cheesecake filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, ground three times
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
• 3 tablespoons plain flour

All the ingredients should be at room temperature.

Place all the cheesecake filling ingredients in the bowl of a stand mixer. Mix just until combined, or whisk together by hand. Do not overmix, as you don’t want to incorporate unnecessary air into the mixture – an aerated cheesecake will rise considerably and then sink. The finished cheesecake should have a perfectly level surface.

Pour the cheesecake mixture over the biscuit base and bake at 150°C for about 45 minutes. The surface should be fully set and firm to the touch. Extend the baking time slightly if necessary. Remove from the oven and leave to cool completely.

Ingredients for the coconut and raspberry mousse:

• 250 ml double cream, chilled
• 50 g icing sugar
• 150 g Greek-style coconut yoghurt, chilled
• 30 g desiccated coconut
• 2 tablespoons coconut liqueur or coconut rum
• 8 g (2½ teaspoons) powdered gelatine + 50 ml cold water
• 250 g raspberries

Sprinkle the gelatine over 50 ml cold water, stir and leave to bloom for 10 minutes. Place over low heat and warm, stirring, until completely dissolved, or melt in the microwave. Do not allow it to boil, as this will weaken its setting properties. Remove from the heat and leave to cool slightly.

Whip the chilled double cream with the icing sugar until stiff. Add the chilled Greek-style coconut yoghurt and whisk briefly on low speed, just until combined. Add 2 tablespoons of the whipped cream mixture to the cooled gelatine and mix well. Add another 2 tablespoons and mix again. Make sure there are no lumps, then add the gelatine mixture to the cream and mix until combined. Do not overmix, as the cream may split. Finally, fold in the desiccated coconut and coconut liqueur. Add the raspberries and gently fold them through.

Spread the coconut and raspberry mousse over the cooled cheesecake and level the surface. Refrigerate for several hours, preferably overnight.

Ingredients for the raspberry glaze:

• 200 g raspberries
• 3 tablespoons sugar
• 4 g (1⅓ teaspoons) powdered gelatine + 30 ml cold water

Sprinkle the gelatine over 30 ml cold water, stir and leave to bloom for 10 minutes.

Place the raspberries and sugar in a small saucepan and bring to the boil, stirring. Once the raspberries have broken down, pass them through a sieve to remove the seeds. Add the bloomed gelatine to the hot raspberry purée and stir until completely dissolved. Leave to cool, then pour over the cheesecake.

Also:

• 250 g raspberries
• desiccated coconut, for sprinkling

Once the raspberry glaze has thickened, arrange the raspberries on top and sprinkle with desiccated coconut.

Coconut mousse cheesecake with raspberries should be stored in the refrigerator.

Enjoy!