Tropical Cheesecake

Serves 10-14

Time 20 minutes + overnight setting

Ingredients

Biscuit Base

275g digestive biscuits, blended to crumbs

50g desiccated coconut

150g unsalted butter (melted)

Cheesecake Filling

5 teaspoons gelatine powder (beef-based) dissolved in ¼ cup hot water

150ml pineapple puree or pieces

80g caster sugar

800g cream cheese

3 tsp vanilla extract

80g icing sugar

400g coconut cream (chilled)

Decoration

Dried pineapple 

Toasted coconut

Method

For the biscuit base, mix all base ingredients in a food processor and pulse to a fine crumb then spread out over a lined baking tin to create an even layer. 

Place all of the cheesecake filling ingredients into a mixer or food processor and blitz until combined and smooth. 

Pour the filling over the biscuit base and place in the fridge overnight, or until set. 

Decorate the cheesecake with pineapple and toasted coconut and enjoy.