A Cheesecake inspired by the Bounty Bar.
Serves 8 - in about 60 mins + chilling/setting time
- 150g of Coconut biscuits (I used Coconut Rings) crushed to resemble fine breadcrumbs
- 100g of Desiccated Coconut
- 50g of Cacao Nibs (optional but adds a nice crunch)
- 135g of Butter, melted
- 280g of Full Fat Philadelphia Cream Cheese
- 175g of Desiccated Coconut
- 200g of Icing Sugar
- 1tsp of Vanilla Extract
- 200g of good, dark Chocolate (55%+)
- 200ml of Double Cream.
For the base - In a large bowl, mix the dry ingredients and then add the melted butter and stir to mix well. Pour the mixture into a greased 20cm springform tin and spread out evenly with the back of a metal soup spoon and try to push the mixture up the sides a bit. Chill until needed.
For the filling - Put the cream cheese into a large bowl and mix with a spoon to loosen until smooth. Sieve the icing sugar into the bowl and carefully mix into the cream cheese until smooth. It will loosen up a bit more but say calm. Add the vanilla extract and coconut and mix well. Pour the mixture into the prepared base and level out. Chill again for an hour or 2 until firm.
For the Chocolate Ganache topping - Break or Chop the chocolate into small pieces and add to a heavy glass or metal bowl. Put the Double Cream into a small, heavy saucepan and heat to just less than boiling. DO NOT let it boil, remove from the heat as soon as bubbles appear at the edges. Pour the hot Cream over the chocolate and let sit for 2 minutes. Stir with a spatula until smooth and shiny then let it cool a little. Stir again and then pour the chocolate all over the cheesecake and make sure it's all covered. Chill again until chocolate sets.
Variations.
- Use milk chocolate
- Sprinkle top with more coconut or even chopped nuts
- Sprinkle top with more coconut or even chopped nuts
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