Cherry and coconut cheesecake recipe
For even more indulgence, use a third pack of soft cheese in place of the Quark.
If you like this recipe, you'll enjoy more at Waitrose.com
Ingredients
- 150 g digestive biscuits
- 25 g desiccated coconut
- 50 g butter, melted
- 2 180g packs soft cheese
- 250 g tub Quark
- 4 medium British Free Range Eggs
- 25 g caster sugar
- 1 tsp vanilla bean paste
- 160 ml can coconut cream
- 200 g cherries, pitted
- 25 g fresh coconut chunks, thinly sliced with a vegetable peeler
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 75 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C, gas mark 4.
- Place the biscuits in a food processor to make into fine crumbs. Mix well with the desiccated coconut and butter, and press into a 20cm round loose-bottomed cake tin.
- Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. Roughly chop half the cherries and scatter over the top with the coconut slices.
- Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin. Remove from the tin and place on a platter.
- Serve topped with whole cherries and shavings of toasted coconut, if you wish.
More cherry recipes you might like:
Gluten free cherry Bakewell cake recipe
James Martin's cherry and macadamia nut cobbler recipe
Cherry and poppy seed marshmallows recipe