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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Springform cake tin
- Parchment paper
- Mixing bowl
- Pot
- Spoon
- Fine-mesh sieve
- Saucepan
- Immersion blender
- Hand mixer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Sifter
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Pitcher
- Kitchen timer
- Whisk
- Spatula
- Aluminum foil
- Plate
- Serving platter
Ingredients
- Ingredients
- Chocolate Crackle Base
- 60g (¼ cup) Copha, chopped
- 60g dark chocolate, chopped
- 80g (½ cup) icing sugar mixture, sifted
- 2 tablespoons cocoa powder
- 50g (1 ⅔ cup) Kellogg’s Rice Bubbles
- 20g (⅓ cup) desiccated coconut
- Cheesecake Filling
- 300g (1 ½ cups) cherries, pitted and halved
- 60ml (¼ cup) water
- 160g (1 cup) icing sugar mixture, sifted
- 500g cream cheese, chopped and softened
- 270ml can coconut cream
- 3 teaspoons powdered gelatine
- Choc-Cherry Topping
- 100g dark chocolate, chopped
- 20g (1 tablespoon) Copha
- 12 cherries, extra
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