Coconut Caramel Cheesecake

Serves 8 to 10, Prep 50 mins, Cook 50 mins

1½ x 250g packets ginger

nut biscuits 100g unsalted butter, melted Whipped cream, toasted flaked coconut and fresh blueberries, to decorate

FILLING

500g cream cheese, chopped,

at room temperature ¼ cup caster sugar 1 tablespoon cornflour 300ml tub thickened cream 270ml can coconut cream 3 eggs

COCONUT CARAMEL

1½ cups caster sugar ¾ cup water 270ml can coconut cream 1 Invert the base of a 24cm round springform pan (base measures 22cm). Grease base and side. Line base with baking paper. 2 To make caramel, dissolve sugar in water in a medium saucepan, stirring over a low heat. Bring to boil. Boil, without stirring, for about 12 to 13 minutes, or until golden. Remove from heat. Carefully stir in cream. Return to a low heat. Stir until combined. Transfer to a jug. Refrigerate until cold. 3 Process biscuits until finely crushed. Add butter. Process until combined. Press over base and three-quarters of the way up side of pan. Refrigerate.

To make filling, process cheese, sugar and cornflour in same, clean food processor until smooth. Add both creams with ¾ cup of the caramel. Process until smooth. Add eggs, one at a time, processing until combined. Pour into pan. Place on an oven tray. Refrigerate remaining caramel. 5 Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until just set. Filling should still wobble. Turn off oven. Cool completely in oven with door ajar. Refrigerate until cold. 6 Top cheesecake with cream. Decorate with coconut and blueberries. Drizzle with a little of the warmed reserved sauce. Serve remaining separately.

TIP

Be careful as the caramel will continue to cook once removed from the heat. Don’t allow it to become too dark before adding coconut cream.