CHEESY DOES IT
You’ll love our cherry and coconut cheesecake recipe.
Today’s bake is about as indulgent as it gets. Cherries and coconut work really well together and it’s a lovely sunny Sunday treat.
We reckon the recipe works perfectly well as it is. But if you want yet more creaminess, use a third pack of soft cheese in place of the Quark.
Thanks to Waitrose for this week’s delicious bake.
You’ll need
● 150g digestive biscuits
● 25g desiccated coconut
● 50g butter, melted
● 2 x 180g packs soft cheese
● 250g tub Quark
● 4 medium eggs
● 25g caster sugar
● 1 tsp vanilla bean paste
● 160ml can coconut cream
● 200g Waitrose Sweet & Juicy Cherries, pitted
● 25g fresh coconut chunks, thinly sliced with a vegetable peeler
Method
1. Preheat the oven to 180°C/160°C fan/gas 4.
2. Place the biscuits in a food processor to make into fine crumbs.
3. Mix well with the desiccated coconut and butter and press into a 20cm round loose-bottomed cake tin.
4. Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. 5. Roughly chop half the cherries and scatter over the top with the coconut slices.
6. 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.
7. Remove from the tin and place on a platter.
8. Serve topped with whole cherries and shavings of toasted coconut, cream or ice cream.