A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.
At the heart of this recipe is Onken Limited Edition Coconut Biopot Yogurt. It’s a gorgeous, thick and creamy coconut yogurt, with pieces of real coconut in it, giving it an extra special texture.
Here’s how to make a wonderfully tropical cheesecake even when it’s raining outside.
- 8 (120g) digestive biscuits
- 60g butter
- 280g cream cheese
- 280g Onken Coconut Biopot Yogurt
- 30g dessicated coconut
- 120g white chocolate
Blitz the biscuits in a food processor until you have a coarse crumb.
Melt the butter and mix into the biscuit.
Tip into the base of your X inch, loose-bottomed tin.
Press down with the back of a spoon until level. Chill for 10 minutes until firm.
Put the cream cheese in a large bowl and beat to loosen.
Beat in the Onken coconut yogurt.
Stir in the desiccated coconut.
Melt the white chocolate in the microwave and allow to cool, then pour it into the creamy mixture and combine.
Spoon on to the base, gently level off and chill until set – at least 8 hours until firm. An hour in the freezer is a good idea if it doesn’t feel firm enough to slice.
Run a warm knife around the edge of the tin, then stand it on the top of your Onken pot so that the sides drop away. Transfer to a cake stand.
Top with small chunks of pineapple and a sprinkling of blueberries. Yum!
Will you be giving Onken Coconut a try? Let me know if you do!
This is a commissioned post for Onken