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 (3 1/2oz) unsalted butter; 2 tbsp. golden syrup; 15 g (1/2oz) 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 (1/2oz) desiccated coconut

This unconventional cheesecake tastes fantastic – and it slices easily.

By The GH Kitchen 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 (3 1/2oz) unsalted butter
2 Tbsp. golden syrup
15 g (1/2oz) 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 (1/2oz) 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time