COCONUT CHEESECAKE

INGREDIENTS:

CRUMB CRUST

200gr wheatmeal biscuits
1/2 cup toasted coconut
2 teas sugar
1 teas ground cinnamon
125 gr melted butter

FILLING

500gr cream cheese
2 3/4 cups sweetened condensed milk
1/2 cup lemon juice
2 teas vanilla essence
1 teas ground cinnamon
extra 1/2 cup whipped cream

METHOD:

There is preparation time and overnight refrigeration to be noted.

To Make Crumb Crust
Crumb biscuits in food processer for 15 seconds or until finely crushed.
Add coconut, sugar, cinnamon and butter.
Process a further 15 seconds or until combined.
Press biscuit mix firmly into base and sides of 26cm spring form tin.
Use the base of a glass to smooth surface.
Put in fridge to chill while preparing the filling.

To Make Filling
Using an electric mixer, beat cream cheese until light and creamy.
Gradually add condensed milk, lemon juice and essence.
Beat on medium speed for 5 mins or until smooth and increased in volume.
Pour mixture into prepared tin, smooth surface.
Sprinkle with extra cinnamon.
Leave in fridge overnight.
Decorate with piped whipped cream and seasonal fruits.

You may add a small amount of dissolved gelatine if you are nervous about the firmness of the cheesecake.

(Optional: you can use 450gr packet of chocolate biscuits and mix with the melted butter in place of the above crust)

CHEESECAKE LATTICE SLICE

INGREDIENTS:

2 pkts lattice biscuits (3 if there is filling left over)
250gr unsalted butter
250gr cream cheese
250gr castor sugar
1 dess gelatine dissolved in 1/2 cup hot water
1 teas vanilla

METHOD:

Mix all filling ingredients till thickened.
Lay lattice biscuits in tray sugar side down.
Spread filling over the top and lay more lattice biscuits on top (sugar side up)

This is best made the night before to soften the biscuits.
Place in fridge to set.
Dust with icing sugar and slice.