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Coconut and Chocolate Cheesecake

Coconut and Chocolate Cheesecake
Coconut and Chocolate Cheesecake
  • Difficulty
    Easy
  • Number of servings
    10

Take your dessert menu to the next level with this creamy, coconut-ty, chocolate-ly treat!

Ingredients
MAGGI Coconut Milk Powder 1kg - Srilankan
Base Ingredients
  • 100 gr Digestive Biscuits Crushed
  • 100 gr Desiccated Coconut
  • 75 gr Sugar
  • 75 gr Butter Melted
  • Oil (for greasing base)
Filling Ingredients
  • 500 gr Cream Cheese Softened
  • 360 gr Icing Sugar
  • 50 gr Cocoa Powder
  • 320 gr MAGGI Coconut Milk Powder
  • 100 mL Water
  • 4 Egg Yolks
  • 15 gr Gelatine Powder Diluted into 100mL tepid water
Preparation
  • 1
    Base Method
  • 2
    Combine biscuit crumbs, coconut, sugar and butter, mix well.
  • 3
    Press into a lined and greased base of a 22cm round spring form pan.
  • 4
    Refridgerate until firm.
  • 5
    Filling Method
  • 6
    Beat cream cheese, icing sugar and cocoa powder until creamy.
  • 7
    Combine MAGGI Coconut Milk Powder and water, whisk until smooth.
  • 8
    Gradually add coconut milk to egg yolks; whisk until smooth. With motor running, add coconut mixture and diluted gelatine powder to cream cheese mixture; beat until just combined.
  • 9
    Pour over biscuit base and refridgerate for 5-6 hours or preferably overnight.
  • 10
    Serve with berry coulis and fresh berries.

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