Raspberry and coconut cheesecake recipe
There's something about the simplicity of a baked cheesecake with its rich texture and flavour that makes it perfect for a gathering. The addition of coconut cream in this recipe gives lightness, while the raspberries in turn cut through the cream cheese. The caramel sauce is purely there because I'm greedy and have a massive sweet tooth. You can, of course, serve it without the sauce if you prefer.
Ingredients
For the cake:- 75 g unsalted butter, melted, plus more for the tin
- 250 g chocolate digestive biscuits
- 450 g full-fat cream cheese
- 140 g caster sugar
- 0.5 tsp fine sea salt
- 300 g coconut cream
- 150 g soured cream
- 3 large eggs, lightly beaten
- 200 g raspberries
- 0.5 quantity of the salted caramel sauce
- 220 g caster sugar
- 80 ml water
- 160 ml double cream (heavy cream)
- 0.5 tsp sea salt flakes
- 1 tbsp unsalted butter
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 105 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Butter a 20cm (8-inch) springform round cake tin and line the base with non-stick baking paper.
- Put the biscuits in a ziplock bag and crush with a rolling pin. Place the crushed biscuits and melted butter in a bowl and mix well. Put in the prepared tin and press down so it’s nicely compressed. Place the tin on a baking tray and bake for 15 minutes.
- Meanwhile, prepare the filling. Put the cream cheese and sugar in a bowl and whisk with an electric whisk until smooth. Now add the salt, coconut cream, soured cream and eggs and whisk it all together. Add half the raspberries and fold them in. Pour this on to the biscuit base.
- Bake for around 60 minutes until only the centre of the cheesecake is wobbly. Turn off the oven but leave the cheesecake inside, door slightly ajar, to continue cooking for another 30 minutes. Remove from the oven and leave in the tin to cool completely. Chill thoroughly, overnight if possible.
- Remove the cheesecake from the tin and place it on a serving plate. Drizzle the caramel sauce on top, scatter over the remaining raspberries and serve.
- Any leftovers can be stored in an airtight container in the fridge for 3-4 days.
To make the salted caramel sauce:
A drizzle of salted caramel sauce can brighten up any dessert – be it cake, cheesecake, ice cream, cookies or more. This simple recipe can be made in advance for you to use when you like. You can also have a play with your own flavours: stunning vanilla, fragrant cardamom, warm cinnamon or even a hint of chilli. If you are going to add a flavour, do so when adding the salt, and make this sauce your own.
- Put the sugar and measured water in a saucepan and give it a stir to start with; after this make sure not to stir or shake the pan. Place it over a low heat and let it simmer until the sugar has caramelised, or reached “caramel point” on a cooking thermometer.
- Take it off the heat and slowly add the cream, stirring continuously and taking care, as it will split. Return it to the heat and let it simmer over a low heat for 1 minute.
- Next, add the salt and butter and let it bubble for a few seconds. Take it off the heat and let it cool down before using it.
- Store it in a jar or an airtight container in the fridge for up to a week.
Extracted from Easy Baking by Chetna Makan (Hamlyn, £20). Photography by Nassima Rothacker.
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