CHERRY COCONUT CHEESECAKE

SERVES 12 PREP 40 MINS + CHILLING

200g chocolate biscuits, broken ½ cup shredded coconut 90g butter, melted whipped cream, chocolate shavings, to serve FILLING 1 ½ cups pitted fresh cherries, plus extra whole, to serve ¾ cup caster sugar 2 tbsp lemon juice 500g cream cheese, chopped, softened 1 tbsp powdered gelatine ¼ cup boiling water 270ml can coconut cream 1 Lightly grease and line base and sides of a 20cm springform cake pan with baking paper.

2 In a food processor, pulse biscuits and coconut to fine crumbs. Add butter and process until mixture comes together. Press firmly over base of pan. Chill 15 mins.

3 FILLING In a food processor, pulse cherries, 1 tbsp each sugar and lemon juice until smooth. In same, clean food processor bowl, pulse cream cheese and remaining sugar together until smooth. In a small bowl, whisk gelatine into just boiled water to dissolve. With motor running, add gelatine mixture to cream cheese mixture with coconut cream, remaining lemon juice and half cherry puree until smooth. Pour over base. Chill 4 hours until firm.

4 Release cheesecake from pan and transfer to a serving platter. Dollop with cream, drizzle with remaining sieved cherry puree and top with extra whole cherries.