Cherry Coconut Cheesecake with Chocolate Crackle Base
A heavenly combination of a crunchy chocolate crackle base with a creamy cherry coconut cheesecake filling, topped with chocolate coated cherries is perfect for entertaining.
30 mins, plus 1 hr
Chocolate Crackle Base
- 60g (1/4 cup) Copha, chopped
- 60g dark chocolate, chopped
- 80g (½ cup) icing sugar mixture, sifted
- 2 tablespoons cocoa powder
- 50g (1 2/3 cup) Kellogg’s Rice Bubbles
- 20g (1/3 cup) desiccated coconut
- 300g (1 ½ cups) cherries, pitted and halved
- 60ml (1/4 cup) water
- 160g (1 cup) icing sugar mixture, sifted
- 500g cream cheese, chopped and softened
- 270ml can coconut cream
- 3 teaspoons powdered gelatine
- 100g dark chocolate, chopped
- 20g (1 tablespoon) Copha
- 12 cherries, extra
Chocolate Crackle Base
- Grease and line the base and sides of 22cm spring form cake tin. In a large bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
- Place the icing sugar, cocoa powder, rice bubbles and coconut in a large bowl, add the Copha mixture and mix to combine. Press into the base of the tin and put in the fridge to set for 10 minutes.
- Place cherries, sugar, water in a small saucepan over high heat. Bring to the boil and cook for 4 minutes, to soften. Remove from the heat and cool slightly for 5 minutes. Using a stick blender, blend until smooth.
- Sprinkle over the gelatine and set aside for 5 minutes to dissolve. Mix until smooth. Set aside.
- Place cream cheese in large bowl and using hand held beaters, beat for 4 minutes or until light and fluffy. Add the coconut cream and beat for 4 minutes, or until light and smooth. Strain the cherry mixture through a sieve and gradually add to the cream cheese mixture. Stir to combine. Pour over the base and put in the fridge to set for 1 hour.
- In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
- Half dip the cherries in the chocolate, place on baking paper and refrigerate for 2 minutes to set.
- Remove cheesecake from tin and drizzle with chocolate mixture. Top with cherries to serve.
TIP: If fresh cherries are unavailable, you can substitute with frozen cherries. Simply thaw on baking paper before using.