Swirled coconut and raspberry cheesecake

Name: Swirled coconut and raspberry cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 20
Ingredients: 250 g (9oz) butter biscuits, finely crushed; 100 g (3½oz) unsalted butter; 2 tbsp. golden syrup; 15 g (½oz) powdered gelatine; 400 g (14oz) full-fat cream cheese, we used Philadelphia; 400 mL (14fl oz) double cream; 400 mL tin coconut milk; 200 g (7oz) icing sugar, sifted; 400 g (14oz) raspberries; 15 g (½oz) desiccated coconut

This unconventional cheesecake tastes fantastic – and it slices easily.

By The Good Housekeeping Cookery TeamPublished: 27 September 2012

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Serveware, Sweetness, Food, Dishware, Finger food, Cuisine, Ingredient, Dessert, Tableware, Fruit,

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Yields:

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Ingredients

250 g (9oz) butter biscuits, finely crushed
100 g (3½oz) unsalted butter
2 Tbsp. golden syrup
15 g (½oz) powdered gelatine
400 g (14oz) full-fat cream cheese, we used Philadelphia
400 ml (14fl oz) double cream
400 ml tin coconut milk
200 g (7oz) icing sugar, sifted
400 g (14oz) raspberries
15 g (½oz) desiccated coconut

Directions

1. Step 1
  Line a roasting tin roughly 20.5cm x 30.5cm x 5cm (8in x 12in x 2in) with baking parchment. Put crushed biscuits into a bowl. Melt butter and syrup together in a pan, then pour over the biscuits and mix well. Press evenly into the base of the roasting tin and chill until needed.
2. Step 2
  Put the gelatine into a small bowl and add 4tbsp just-boiled water. Stir until the granules dissolve, then set aside. Put cream cheese into a large bowl and beat with a handheld electric whisk until smooth. Add the cream, coconut milk and icing sugar and beat again until thickened, about 5min - the mixture should have the consistency of lightly whipped cream.
3. Step 3
  Quickly beat in the gelatine mixture (make sure you scrape it all out of its bowl) and half the raspberries (you want them to break slightly). Pour filling on to the biscuit base and level. Dot remaining berries over the surface, spacing evenly, and scatter over desiccated coconut. Chill overnight to set.
4. Step 4
  To serve, lift out of the tin using the baking parchment, then transfer to a board and cut into squares.
  
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Get ahead

Make cheesecake up to end of step 3 up to three days ahead. Once set, cover tin with clingfilm and keep chilled.

Per Serving:

Calories: 377
Total carbs: 23 g
Sugars: 15 g
Total fat: 31 g
Saturated fat: 20 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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